It isn& easy to cook chicken so that its skin is crisp and its interior juicy Grilling, roasting and sauteing all have their problems But there is an effective and easy method for getting it right, using two ovenproof skillets
Golden, Crisp Chicken Cooked ‘Under a Brick’ Sear a split whole chicken under a heavy weight and finish it in the oven for a crackling crust and moistmeat.put seasonings and lemon under the skin before cooking!
Placing a brick atop a butterflied chicken results in an evenly browned and slightly crisp skin, a great start to an excellent bird. Brush chicken with garlic and rosemary mixture for the perfect marriage of texture and flavor.
Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchcock—or butterfly—the bird, then press it down flat on the grill rack with a foil-wrapped brick or cast-iron skillet.
Grilling a butterflied chicken under a brick is a great way to get crispy skin every time. The brick weighs down the chicken, ensuring good grill marks. If you don’t have a brick, use a heavy cast iron pan.
Paula Deen Chicken Under a Brick, (This is so good reminds me when the Rochester (Ohio) Fire Department had their Chicken BBQ on the of July. Thank you Paula Deen for this recipe and great memories with my family.