Chicken Under a Brick – Worth the Weight?

The problem with posting a video like this "Chicken Under a Brick," is that as soon as it goes live, I’ll start getting emails from people asking if they should do this instead of our other roast chicken videos, like salt roasted chicken, or ultimate roast chicken, or million-dollar chicken, or…well, you get the idea.

The answer is yes and no. You should definitely try this, since it really does produce a gorgeous, juicy, and flavorful bird; and yet you don’t need to, because those other recipes are totally working for you. I know, I’m not being much help.

What I find so interesting about this method is how the weight of the bricks seem to give the meat a slightly firmer, somewhat compressed texture. It’s hard to describe, and I’m not 100% sure it’s even actually happening, but I really believe there’s something unique about this technique.

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there’s really no way to screw it up, unless you under or overcook it, which won’t happen, since you're going to check it with the thermometer.

By the way, I was kidding about using local, artisan bricks made from reclaimed clay. Since I live in San Francisco, I figured I better clarify that. I really hope you give this fun and effective chicken under brick recipe a try soon. Enjoy!

1 whole, fully-dressed chicken (mine was 3 1/2 pounds)
salt and pepper to taste
dried or fresh herbs on the inside only

- Roast at 425 F. for 25 minutes, turn and continue cooking until chicken is done (165 F. internal temp in thigh). Broil on high for a few minutes to finish crisping skin.