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Chicken Under a Brick
From The
Cakebread Cellars Napa Valley Cookbook
Serves
4 to 6
1
small (about 3 ½ to 4 pounds) fryer chicken
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons cracked black pepper
2 teaspoons kosher salt
Remove
the backbone from the chicken with a heavy knife or
poultry shears. Pull the wings back and fold under
the first joint. Make an incision between the breast
and thigh and slide the leg joint through to make
the chicken sit flat. Arrange on a sheet of parchment
in a baking dish.
Rub both sides of the chicken with
the olive oil, lemon juice, peppercorns, and salt
to coat evenly. Refrigerate for 2 hours for the flavors
to meld.
Wrap a large, heavy brick with aluminum foil. Remove
the chicken from the refrigerator and let sit at room
temperature for 20 minutes.
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Heat a large cast iron skillet over medium heat. Add
the chicken skin side up and put the brick on top
of the chicken. Cook for 12 to 14 minutes, until the
skin is crispy and darkly browned. Remove the brick,
turn the chicken, and replace the brick. Cook for
15 to 20 minutes, until the skin is crispy and browned
and the meat is cooked through. Cut into pieces and
serve.
Enjoy
with Cakebread Cellars Rubaiyat or Chardonnay Reserve,
or a slightly chilled, fruity, dry red wine or a chardonnay
with concentrated fruit and citrus characteristics.
(Updated: 10/30/08 SN)
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