Friday, August 8, 2008

Chicken with a Brick

This cooking method is modified from Rachel Ray's 30 minute meals show. It works great and is so easy. Beth says it is the most delicious and moist chicken she has eaten at home. By the way, she is not really a bone-in chicken fan but she likes this.

4 chicken breasts (bone-in with trimmed skin)
Your favorite grill seasoning (I use Montreal Grill Seasoning by McCormick)
1 tbsp olive oil
Two heavy skillets or fryer pans (one needs to be slightly smaller than the other)
Two garden bricks covered with aluminum foil or four heavy cans of foods (for weight)

Heat largest skillet until it is screaming hot. Add oil to cover bottom of pan. Season chicken breasts with steak seasoning. Place skin side down in pan. Cover with aluminum foil. Put second skillet on top of chicken and foil. Put bricks (or cans) in the top skillet. This weight causes the chicken to have maximum contact with the pan surface to seal in juices and make a really crispy outside. Cook under weight for five - seven minutes on medium high (depending on size of chicken pieces). Remove bricks and pan and flip chicken and repeat method above for the other side.

Finish in a 400 degree oven (uncovered) for twenty minutes. This will be the best baked chicken you will ever eat. Serve with smashed potatoes and your favorite vegetables.

1 comment:

Manda Panda said... people actually do this whole brick thing? I'm intrigued.