Monday, June 15, 2009

Chicks and bricks

No, this isn't about women in the building trades - I'm talking about the most tender, flavorful chicken around: chicken cooked under a brick. Really. And you don't even need a brick, just something heavy to weigh down the chicken as it cooks. I used a cast-iron pot one size smaller than the one I cooked the chicken in (if you think the bottom isn't clean enough to eat off of, put a square of foil between it and the chicken).

Lori K's easy bricked chicken

3 large chicken breasts with ribs
Olive oil to coat
Salt, pepper, spices to taste

If you want to keep the skin on and have it look golden brown at the end, don't put the seasonings on it. Season under the skin or just on the rib side.
Flatten the breasts with your hand. Remove skin if you desire. Season to taste (believe me, these taste good even with salt and pepper only). Spray with oil.
Heat a cast-iron skillet to medium (have a second, smaller skillet or a brick and aluminum foil available). Put the chicken in, skin side down. Cover with the foil and brick or skillet. Cook for 10 minutes until the skin is golden. Remove the brick, turn the breasts, replace the brick, and continue cooking for 15 minutes or until the juices run clear when pierced. Enjoy a juicy piece of chicken!

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