Pressed “Brick” Chicken Roasted in a Cast Iron Skillet
Recipe by Robert Phalen, Executive Chef, One Eared Stag
Flavors’ pairing suggestion: Ropiteau Au Murger de Monthélie
Yield: 4 servings
1 whole pasture raised chicken
1 gallon Chicken Brine (recipe included)
1 recipe Chicken Marinade (recipe included)
salt and pepper to taste
1/4 cup canola oil
2 sprigs thyme
2 bay leaves
2 cloves garlic, slightly crushed by hand or back of knife
2 tablespoons unsalted butter
Brine whole chicken overnight in Chicken Brine in a large sealed container in the refrigerator. The next day, remove chicken from brine and rinse well. Using poultry or kitchen shears, cut backbone out of chicken starting at the neck and working your way back to the tail on both sides. Using your index finger, locate both sides of the wishbone and using a paring knife, cut out the wishbone while carefully pulling it out. Trim off rib bones and any remaining protruding bones with shears. Place chicken skin side down on cutting board and, using both hands, gently press down sides of chicken to make it as flat as possible. Rub Chicken Marinade over flattened bird (even under skin if you want more flavor). Let chicken marinate in refrigerator for at least 1 hour or up to 4 hours.
Heat oven to 350 degrees. Gently wipe away marinade and season bird with salt and pepper. Place 12-inch cast iron skillet on stovetop over medium heat and pour in oil. When oil is slightly shimmering and just about to smoke, place chicken skin side down into skillet. Sear for about 5 minutes over medium heat, then gently press brick or heavy weight on top of chicken and place in oven.* Roast until chicken is cooked through and juices run clear when leg is pierced with a knife, 30 to 40 minutes, basting occasionally. More or less time might be needed depending on the size of your bird. About 10 minutes before chicken is done, remove from oven and add thyme, bay leaves, garlic and butter to pan. Baste chicken a few times and place back in oven to finish cooking. Remove skillet from oven, take brick off bird, and remove bird from pan to a platter or half sheet pan with a cooling rack, placing it skin side up. Allow to rest for 10 to 15 minutes. Cut chicken into 6 pieces (breasts, thighs, and legs), and arrange on a serving plate. Serve with Salad of Marinated Apples and Manchego Cheese with Walnuts and Rosemary.
*Cook’s Note: You can buy a clean brick or thoroughly wash one. Wrap brick in heavy duty foil, or use another heavy item such as another heavy skillet to press the chicken down while roasting.
Flavors’ pairing suggestion: Ropiteau Au Murger de Monthélie
Yield: 4 servings
1 whole pasture raised chicken
1 gallon Chicken Brine (recipe included)
1 recipe Chicken Marinade (recipe included)
salt and pepper to taste
1/4 cup canola oil
2 sprigs thyme
2 bay leaves
2 cloves garlic, slightly crushed by hand or back of knife
2 tablespoons unsalted butter
Brine whole chicken overnight in Chicken Brine in a large sealed container in the refrigerator. The next day, remove chicken from brine and rinse well. Using poultry or kitchen shears, cut backbone out of chicken starting at the neck and working your way back to the tail on both sides. Using your index finger, locate both sides of the wishbone and using a paring knife, cut out the wishbone while carefully pulling it out. Trim off rib bones and any remaining protruding bones with shears. Place chicken skin side down on cutting board and, using both hands, gently press down sides of chicken to make it as flat as possible. Rub Chicken Marinade over flattened bird (even under skin if you want more flavor). Let chicken marinate in refrigerator for at least 1 hour or up to 4 hours.
Heat oven to 350 degrees. Gently wipe away marinade and season bird with salt and pepper. Place 12-inch cast iron skillet on stovetop over medium heat and pour in oil. When oil is slightly shimmering and just about to smoke, place chicken skin side down into skillet. Sear for about 5 minutes over medium heat, then gently press brick or heavy weight on top of chicken and place in oven.* Roast until chicken is cooked through and juices run clear when leg is pierced with a knife, 30 to 40 minutes, basting occasionally. More or less time might be needed depending on the size of your bird. About 10 minutes before chicken is done, remove from oven and add thyme, bay leaves, garlic and butter to pan. Baste chicken a few times and place back in oven to finish cooking. Remove skillet from oven, take brick off bird, and remove bird from pan to a platter or half sheet pan with a cooling rack, placing it skin side up. Allow to rest for 10 to 15 minutes. Cut chicken into 6 pieces (breasts, thighs, and legs), and arrange on a serving plate. Serve with Salad of Marinated Apples and Manchego Cheese with Walnuts and Rosemary.
*Cook’s Note: You can buy a clean brick or thoroughly wash one. Wrap brick in heavy duty foil, or use another heavy item such as another heavy skillet to press the chicken down while roasting.
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Chicken Brine
1 cup kosher salt 3 lemons, halved 12 bay leaves 1 bunch parsley 1 bunch thyme 1/4 cup honey 12 cloves garlic 1/4 cup whole black peppercorns For the Chicken Brine Combine all ingredients with 1 gallon water in a large pot and bring to a boil. Turn off heat and cool brine to room temperature. Chicken Marinade 1 cup extra virgin olive oil 4 garlic cloves, roughly chopped 2 tablespoons chopped fresh rosemary leaves 4 tablespoons chopped parsley 1 lemon, zested 1 teaspoon crushed red chile flakes For the Chicken Marinade Combine all ingredients in a bowl and mix well to combine. |
Salad of Marinated Apples and Manchego Cheese with Walnuts and RosemaryYield: 4 servings
1 cup walnut halves 6 Granny Smith apples, peeled and cut into medium dice 2 cups diced Manchego cheese (cut into same size pieces as apple) 2 tablespoons finely chopped fresh rosemary leaves 1/4 cup walnut oil 1/4 cup extra virgin olive oil 1/4 cup apple cider vinegar salt and freshly ground black pepper to taste Heat oven to 300 degrees. Place walnut halves on a half sheet pan and toast in oven for 5 to 7 minutes until fragrant. Place apples and cheese into a mixing bowl. When nuts are toasted, roughly chop into pieces about the same size as apples and cheese. When they are cool to the touch, combine walnuts and remaining ingredients in bowl with apples and Manchego. Mix to combine well and season to your liking with salt and pepper. Let salad marinate at room temperature for at least 30 minutes before serving. (You may also prepare salad the day before and refrigerate overnight, letting it sit out at room temperature for half an hour before serving.) |
ONE EARED STAG
1029 Edgewood Avenue
404/525-4479
oneearedstagatl.com
1029 Edgewood Avenue
404/525-4479
oneearedstagatl.com