Herb Chicken Cooked Under a Brick

August 18, 2012

pimg class=”alignright” title=”Brick Chicken” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/BrickChicken2.jpg” alt=”BrickChicken2″ width=”320″ height=”212″ /Who would’ve guessed that the secret to the juiciest, most tender a title=”Choosing Chicken: A Primal Purchasing Guide ” href=”http://www.marksdailyapple.com/chicken-labels/#axzz2302s02YL”chicken/a breast you’ve ever tasted was a brick? Not a fancy culinary instrument that happens to be called a brick, but an actual brick, the type used to build houses and fireplaces and to landscape yards. A brick set on top of a cooking chicken applies just enough pressure to push the bird against the hot pan, crisping up the skin and cooking all the meat evenly and quickly before it dries out. The bird comes out juicy and tender on the inside, crispy and golden on the outside./p
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pAs long as you have a few bricks laying around, the technique couldn’t be easier. First, remove the backbone from the chicken so the bird can be splayed out flat. With a pair of […]

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