Brick Chicken
Ingrediants
3 chicken halves breast and rib bones intact
kosher salt and freshly ground pepper
1 tablespoon or however much it takes to coat your pan
1/2 tablespoon unsalted butter
5 to 6 sprigs of fresh thyme
tinfoil
big cast iron frying pan or just a regular frying pan and not so big frying pan
a brick or 3 to 4 big heavy cans
1.) partically debone your chicken halves (first time I did this the liver flew at my head and scared the living daylights out of me)
removing the wing, backbone and thighbone. Rinse and pat dry, refridgerate uncovered for a least a half hour I usually leave it for an hour to dry out the skin
2.) Season with salt and pepper on both sides. Heat your cast iron pan over medium heat add the butter and oil lay the chicken skin side down and scatter the thyme around the chicken Now wrap your little frying pan with the tinfoil and put it on top of the chicken while it is cooking and place the cans or brick on top of the little pan. cook the chicken about 3 to 5 minutes, then remove the pan and check the chicken adjust the heat and chicken put the pan back on until the skin is nice and golden and crisp and cooked three quarters of the way through then remove the top pan, flip the chicken and cook the rest of the way through
this is good with green beans, cresent rolls, mashed potates and a nice salad. It also makes a good sunday night dinner. Tastes sooooo good. If you are a fan of chicken skin this is the recipe for you.