Main Dishes, Poultry

Chicken Under A Brick

  • 1 3 or 4 pounds Chicken, trimmed of fat, rinsed & dried
  • 1 tablespoons Fresh rosemary, minced
  • 2 sprigs Rosemary
  • 2 tablespoons Kosher (coarse) salt
  • 1 tablespoons Garlic, chopped
  • 2 tablespoons Olive oil, extra-virgin

    • Preheat oven to 450°.

    ~Remove the backbone and split the chicken. Mix together the rosemary, salt, garlic, and 1 Tbs ofthe olive oil and rub this all over thechicken. Tuck some of it under the skinas well. Allow to marinate, it time permits, for up to a day, refrigerated.

    ~Preheat a large ovenproof skillet over medium-high heat for about 3 minutes. Pressthe rosemary sprigs if you are using them into the skin of the chicken. Put theremaining olive oil in the pan and waita minute for it to heat up. Place the chicken in the pan, skin side down, alongwith any pieces of rosemary and garlic.Weight the chicken with another skilletor a flat pot cover and a couple of bricks or rocks wrapped in foil. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.

    ~Cook over medium-high heat for 10 minutes; transfer, still weighted, to the oven. Roast for 15 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast, weighted again, for 10 minutes more. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it sould read 180° to 185°. Serve hot or at room temperature.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

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