Chicken In A Brick

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READY IN: 2hrs 5mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
  • (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
  • Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
  • Season well with salt and freshly ground black pepper.
  • Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
  • Arrange remaining vegetables and the remaining bay leaves around the chicken.
  • Pour the white wine and chicken stock over.
  • Place lid of chicken brick on top to cover the chicken.
  • Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
  • (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
  • For the sauce-------------------.
  • Pour off cooking liquor and reserve in a bowl.
  • Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
  • Place liquor in a small pan and bring to boil.
  • Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
  • When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
  • Serve with chicken, vegetables and rice or potatoes.
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