Have you heard of brick chicken? The name is exactly as it sounds. Flatten a whole chicken, wrap bricks in foil, place on top of chicken, roast in the oven. The result will most likely be the best chicken you'll eat in your life. And crispy brick chicken with pan sauce and veggies, it's a simple pleasure in life meant to be savored, and hopefully, shared with your loved ones.
Do you need actual bricks to make brick chicken?
The simple answer is not necessarily. Yes, if you have them you should use them. If you don't have them, you can buy them at Home Depot for about $.67 each. This is what I did. I purchased new bricks which will now be my designated cooking bricks. You only need two bricks for this recipe. You can also use a cast iron skillet in place of bricks. Skillets are heavy and have the same effect as brick. You'll also need an oven safe, heavy bottomed pan for this that can fit a whole chicken.
How to Spatchcock a Chicken for crispy brick chicken
I think the main point of brick chicken is to eat incredibly delicious crispy-skinned chicken. Cooking the chicken under bricks will give you that crisp. The technique for accomplishing this is called spatchcocking.
You need sharp kitchen scissors for this. This video is my very first attempt at brick chicken and I couldn't be happier with the result. To make this crispy-skinned treasure, the chicken needs to be laid out flat. Therefore, you need to remove the spine of the chicken. It will be easier to do this is you have great kitchen sheers. I've been needing to replace my sheers for a while so it was a little difficult getting through. But it's fine. You can watch me do it for the first time and struggle. This is what it will look like when you do it for the first time.
Two temperature options for cooking brick chicken
I cooked two chickens to see which temperature would be the best and here's what I can tell you:
- Starting at 500 degrees and reducing the temperature to 450 degrees after 10 minutes worked best and will take 35-40 minutes to cook the chicken.
- Cooking at 500 degrees the whole time works too and will take 30-35 minutes. Not that big of a time difference. However, and this could be my oven and ventilation talking, I found my entire kitchen (and then some) filled with smoke that was awful. If you have great ventilation above your stovetop you probably won't have this issue. For me, the smoke was terrible. Keep this in mind.
Round out your crispy brick chicken dinner with roasted calabaza squash
I have seen calabaza squash in the produce section but had never tried it before this recipe. The piece I found was a fairly large chunk of squash and it was, somehow, only $1.35. I found this squash very similar to butternut squash - it had a slight sweet and nutty flavor to it. I didn't show it in my video, but I also decided to make a last-minute zucchini side too. For this I used the same technique as my Simple Veggie Medley Sauté so it's a very quick and easy addition to the meal!
If you are looking for more awesome chicken recipes, I've got you covered:
- Sheet Pan Drumsticks w/Roasted Carrots and Cumin Potatoes
- Crispy Chicken Thighs with Honey Garlic Sauce
- Easy Chicken Valdostana
- Three-Cheese Stuffed Chicken w/Sausage & Red Sauce
- Stove Top Stuffing Chicken Rolls
Phew! I feel like I've covered a lot of ground here! But you know me, I can't sign off without talking about how much I love making food for my loved ones. And even if you think you can't cook - you probably can. Cooking and sharing meals with the people in our lives is an important tradition to pass along. It gives us time to appreciate our lives and share our stories. I highly encourage you to take care of yourselves out there in this crazy world. Slow down a little and make delicious food.Print