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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Under A Brick
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Poultry - Chicken -  Chicken Under A Brick Post by :stonesfo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1993

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Poultry - Chicken - Chicken Under A Brick

Chicken under A Brick

1 chicken, about 3 lbs

Marinade:
5 garlic cloves, crushed
3 tbsp. olive oil
1 tsp. whole oregano
1 tsp. whole rosemary
salt and pepper to taste
juice of 1 lemon
3 tbsp. dry white wine


Preheat oven to 375 F.

Place two bricks, each wrapped in aluminum foil, in the oven to heat for 1 hour before baking chicken.

Cut chicken in half. Prepare marinade by blending together garlic, oil, rosemary, oregano, salt and pepper to taste.

Rub chicken well with marinade. Allow to sit for 1 hour, turn and rub again once or twice more.

In a large frying pan, brown the chicken skin side down. No need to turn. Place in a baking pan and cover each piece with a hot brick, wrapped in foil. Bake for 1/2 hour. Remove from pan.

Deglaze pan with lemon juice and white wine. Reduce the sauce and serve over the chicken. The advantage to this method (says the Frug) is that it drives all the excess water out of the chicken and you get a bird of very firm but tender flesh.
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