Chicken Under a Brick

Steve_G's Note:

Here's a fun recipe for you and very economical as well. The brick serves as a fantastic source of steady heat and the weight of the brick ensures constant contact with the hot cast iron pan and yields a VERY nice, caramelized, skin. Extra richness is insured as the bird is cooked in it's own juices. The optional sauce is dangerous!, too good for words. Carve and serve!

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 2-3

Yield: 1.0 chicken

• 1 whole chicken, fryer preferred, butterflied

FOR THE BRINE

• 1/2 cup salt
• 1/2 cup sugar
• 1 gallon cold water

FOR THE RUB

• 1 shallot
• 3 garlic cloves
• 2 tablespoons canola oil, divided
• 1 tablespoon sugar
• salt and pepper

FOR THE SAUCE

• 1/2 cup hot chicken stock or 1/2 cup hot water
• 3 -4 tablespoons butter, cut in to 1/2 tablespoon slices

Directions:

1. BRINE:mix brine ingredients in a large container, rinse chicken in cold water and place in brine.
2. Be sure the entire chicken is covered.
3. Let stand in fridge for 4 hours.
4. If you don't have room you can place in a cooler with ice, or even put ice right in with the brine (cut back on the water a bit).
5. RUB MIXTURE: Mince shallot and garlic with 1 tablespoon of oil and season with sugar, salt and pepper.
6. Rinse chicken with cold water, pat dry, spread rub mixture UNDER the skin of the bird all over the breast, thighs and drumsticks.
7. Rub remaining oil all over chicken and season heavily with salt and pepper.
8. Put the chicken on an oiled wire rack in the sheet pan, place uncovered, in the bottom of your fridge for 12-48 hours.
9. This step can be skipped, but does yield better flavor and very crisp skin.
10. 30 minutes before roasting, remove chicken from the fridge, place cast iron pan and brick in the oven.
11. Preheat oven to 450°F.
12. Remove pan and brick, place chicken, skin side down into the pan, lightly oil the brick with a wad of paper towels, place chicken in the oven then put the brick on the chicken.
13. Cook for 45 minutes to an hour or until the thigh meat reaches 170°F and the breast meat reaches 165°F.
14. Remove brick, remove pan from oven.
15. CAREFULLY pry the bird loose and put on a warmed dish to rest for 15 minutes or so.
16. SAUCE:While the bird is resting, dump fat from the pan and add stock or water to the pan and place over high heat.
17. Scrape gently to remove all fond.
18. Continue to boil until liquid is reduced to about one half the amount you started with.
19. Remove from heat and whisk butter in piece at a time until the sauce starts to look glossy and thickens slightly.
20. The amount of butter you'll use will vary depending on the liquid and amount of fat in the pan.
21. If you put too much butter in the sauce will 'break' or separate.
22. This is a dangerous sauce, too good for words.
23. Carve and serve!
24. As well as being a fantastic source of steady heat, the weight of the brick ensures constant contact with the hot pan and yields a VERY nice, caramelized, skin.
25. Extra richness is insured as the bird is cooked in it's own juices.