Chef John's Chicken Under A Brick Recipe

Ingredients

Boneless Chicken Breasts: 4-6 breasts

For this recipe, you will need 4 to 6 boneless chicken breasts, depending on their size and how thick they are cut. Look for breasts that are relatively uniform in thickness so that they cook evenly.

The quality of the chicken is also important. Choose breasts from a trusted source, such as a local butcher or a high-end grocery store. Organic or hormone-free options may be available if you’re looking for a more premium product.

It’s worth noting that boneless chicken breasts can vary significantly in terms of their tenderness and flavor, depending on the breed of chicken and how they were raised. Some brands may also have a higher moisture content than others, which can affect the texture and juiciness of the cooked breast.

If you’re planning to pound the chicken breasts thin for this recipe, it’s helpful if they are relatively uniform in thickness to begin with. This will ensure that they cook evenly and won’t tear or break apart during cooking.

Salt: to taste

The use of “to taste” in culinary instructions can be seen in various forms, but none as nuanced and essential as when paired with salt. When a recipe calls for “salt to taste,” it implies that the chef or cook has complete autonomy over the amount of salt added. This freedom is not just about personal preference; it’s also influenced by the specific ingredients used.

In Chef John’s Chicken Under a Brick Recipe, understanding how to use salt effectively is crucial. This recipe involves cooking chicken under a brick, a method that yields crispy skin and juicy meat. The interaction between the salt, the skin of the chicken, and the heat under the brick is what creates this unique texture.

To appreciate the role of “salt to taste” in this recipe, let’s break down its significance step by step:

First, salt acts as a flavor enhancer. It brings out the natural flavors within the chicken, creating a more complex taste profile that complements other ingredients.
Second, the amount of salt added directly influences how well the skin crisps up under the brick. If too little salt is used, the skin might not brown as it should, losing its crispy texture.
Third, “to taste” suggests that the type of salt also matters. Different salts have varying textures and flavors—coarse sea salt versus fine table salt, for example. The choice between these can significantly affect the dish’s overall flavor and aesthetic.

In a recipe where precision is key, understanding “to taste” in the context of salt is crucial. It requires a deep appreciation of how different ingredients interact with each other and with cooking methods to produce an outstanding culinary experience.

Black Pepper: to taste

The ingredient “Black Pepper” is often used as “to taste” in recipes, including Chef John’s Chicken Under a Brick Recipe. This means that the amount of black pepper to be used depends on individual preference and is added at the discretion of the cook.

In general, black pepper is considered an essential spice in many cuisines and is commonly used to add flavor to various dishes, including meats, vegetables, and grains. It has a strong, pungent flavor that can enhance the overall taste experience when combined with other ingredients.

Black pepper can be added in various forms, including whole peppercorns, ground black pepper, or even black pepper powder. In Chef John’s Chicken Under a Brick Recipe, the recipe calls for “to taste” black pepper, suggesting that cooks should adjust the amount based on their personal preference and the flavor profile they are aiming to achieve.

Some general guidelines for using black pepper include:

Using freshly ground black pepper for optimal flavor
Adding a small amount of black pepper at first, then tasting and adjusting as needed
Using black pepper in combination with other seasonings, such as salt, herbs, or spices, to create a balanced flavor profile

It’s worth noting that using “to taste” in recipes can be subjective and open-ended, as individuals may have different preferences when it comes to spice levels. However, by following some basic guidelines and adjusting the amount of black pepper based on personal preference, cooks can achieve a delicious and flavorful dish like Chef John’s Chicken Under a Brick Recipe.

Rosemary: chopped (about 1/4 cup)

In Chef John’s Chicken Under a Brick recipe, one essential ingredient that adds depth and flavor to the dish is chopped rosemary.
Rosemary, a fragrant herb with needle-like leaves, is a classic pairing with chicken and other meats in many traditional Mediterranean cuisines.

Rosemary: Chopped (about 1/4 cup) Uses:

Enhance flavor: Chopped rosemary adds its distinctive piney aroma to the dish, complementing the smoky char of the chicken under the brick.
Complement other flavors: The herb’s slightly bitter taste balances out the richness of the chicken and the savory flavors from the brick’s seasoning.

Selecting the Right Rosemary:

Choose fresh rosemary: Fresh rosemary has a more vibrant flavor and aroma than dried or wilted herbs.
Freshness matters: Select sprigs with bright green needles, as these indicate the herb is at its peak freshness.

Tips for Working with Chopped Rosemary:

Don’t overdo it: While rosemary adds a lot of flavor to the dish, too much can overpower the other ingredients. Start with the recommended amount (about 1/4 cup) and adjust to taste.
Add towards end of cooking: Chopped rosemary releases its oils when heated, which can quickly become bitter if cooked for too long. Add it towards the end of the cooking time to preserve its delicate flavor.

Olive Oil: for brushing

Olive oil is a staple ingredient in many Mediterranean and Middle Eastern cuisines, and it plays a crucial role in the preparation of Chef John’s Chicken Under a Brick recipe. For this particular dish, you’ll need to use olive oil specifically for brushing.

When selecting an olive oil for brushing, look for a high-quality extra-virgin olive oil (EVOO) with a mild and fruity flavor. This will add a subtle yet rich taste to the chicken without overpowering it. A good EVOO should have a delicate aroma and a smooth texture that won’t leave any residue or bitterness on the palate.

For brushing, you’ll want an olive oil with a relatively low viscosity, as this makes it easier to spread evenly over the chicken without leaving streaks or pools of oil. A good rule of thumb is to choose an EVOO with a pour point around 20-25°C (68-77°F). This indicates that the oil has been properly refined and won’t solidify when cooled.

Some popular varieties for olive oil used in brushing include Arbequina, Koroneiki, and Frantoio. These oils have balanced flavor profiles with a hint of bitterness and acidity, making them well-suited for pairing with chicken and other proteins.

When storing your olive oil, make sure it’s kept away from heat sources, direct sunlight, and moisture. This will help preserve the delicate flavors and aromas that you’re looking for in a high-quality EVOO. Always check the expiration date on the label to ensure you’re using fresh oil.

To properly use your olive oil for brushing, simply dip your brush or pastry brush into the bottle and then coat it with a thin layer of oil. Brush the chicken evenly with this oil just before placing it under the brick in Chef John’s recipe.

This will help create a crispy exterior on the chicken while locking in moisture and flavor. Remember to adjust the amount of olive oil according to your preference for a lighter or more intense flavor profile.

Instructions

Preliminary Steps

To begin with, before starting to cook Chef John’s Chicken Under a Brick Recipe, it’s essential to prepare all the necessary ingredients and equipment.
The preliminary steps involve several tasks that must be completed prior to cooking the chicken under a brick.
Firstly, preheat your oven to 450°F (230°C). This high temperature is crucial for achieving the perfect crispy skin on the chicken.
Next, prepare your chicken by removing any giblets or packaging and patting it dry with paper towels. This helps the chicken cook more evenly and prevents steam from building up under the brick.
Season the chicken generously with salt, pepper, and your desired herbs and spices. You can use a combination of paprika, garlic powder, onion powder, and dried thyme to give the chicken a rich flavor profile.
Crush 2-3 cloves of garlic and mix it with 1 tablespoon of olive oil in a small bowl. Brush this garlic-infused oil all over the chicken, making sure to get some under the skin as well.
Now, prepare your brick or weights. If you don’t have a brick, you can use two cast-iron skillets or heavy pans weighted down with cans or something else equally dense. This will help press the chicken flat and cook it evenly.
Place a sheet pan on the middle rack of your oven to catch any juices that might drip from the chicken during cooking.
Carefully place the chicken under the brick, making sure not to disturb its delicate skin.
Put the brick or weights on top of the chicken and close the oven door. The chicken will cook for about 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C).
During this time, you can check on the chicken occasionally to ensure that it’s not overcooking or burning.
Once the chicken is cooked through, carefully remove it from under the brick and let it rest for a few minutes before slicing into it.
This recipe yields incredibly moist and flavorful chicken with a crispy skin that’s simply divine. So go ahead and give it a try!

  Preheat the oven to 425°F (220°C) as recommended by the University of Wisconsin-Madison.

The first step in preparing Chef John’s Chicken Under a Brick recipe involves setting the oven to a specific temperature. The recommended temperature, as stated by reliable sources, including the University of Wisconsin-Madison, is 425°F (220°C). This high heat ensures that the chicken breasts cook evenly and at an optimal rate.

This initial step is crucial for achieving the desired texture and flavor of the dish. The precise temperature control allows for browning on the surface of the chicken while maintaining its juiciness throughout. The specified temperature range is also beneficial in promoting the Maillard reaction, a chemical process that enhances the aroma and taste of food.

In addition to preheating the oven, it is essential to ensure that your oven is calibrated correctly. This involves checking your oven’s accuracy using an oven thermometer. By confirming that your oven is operating within the recommended temperature range, you can guarantee a consistent cooking outcome and avoid potential errors.

The next step in preparing Chef John’s Chicken Under a Brick recipe will involve placing the chicken breasts under a brick or a heavy object to promote even browning on both sides. However, before proceeding with this step, it is crucial that your oven has reached the recommended temperature of 425°F (220°C). This precise temperature control sets the stage for a perfectly cooked dish.

In summary, preheating the oven to 425°F (220°C) as recommended by the University of Wisconsin-Madison is a critical step in preparing Chef John’s Chicken Under a Brick recipe. By following this instruction, you can achieve a tender and flavorful dish that is sure to impress your friends and family.

  Rinse the chicken breasts and pat them dry with paper towels.

The first step in preparing the chicken for cooking is to rinse the chicken breasts under cold water to remove any impurities or excess blood. This helps to ensure that the chicken is clean and safe to cook with.

Once the chicken has been rinsed, it’s essential to pat them dry with paper towels. This not only removes excess moisture but also helps to prevent steaming instead of browning when cooking under a brick. The paper towels should be pressed firmly onto each breast to remove any excess moisture and create an even surface for cooking.

The importance of drying the chicken cannot be overstated, as it directly impacts the texture and appearance of the final dish. If the chicken is not sufficiently dry, the outside may not brown properly, resulting in a less appealing presentation. Furthermore, excessive moisture can lead to uneven cooking, which may compromise the tenderness and juiciness of the meat.

By following this initial step, you’ll be setting your chicken up for success and creating a solid foundation for achieving perfectly cooked and visually appealing results in Chef John’s Chicken Under a Brick Recipe.

Cooking the Chicken

Place the chicken under a brick

Cooking the chicken “under a brick” is a technique used to achieve perfectly cooked and crispy-skinned chicken, reminiscent of traditional Italian cooking methods. This method involves placing the chicken under a heavy weight or in this case, a brick, to sear the skin evenly and promote even cooking.

To cook the chicken using this method, follow these steps:

Preheat your oven to 425°F (220°C). This high heat will help to create a crispy exterior while cooking the chicken through.
Clean and season the chicken as desired. For this recipe, we recommend using a Mediterranean-style seasoning blend featuring herbs like thyme, rosemary, and oregano.
Pat the chicken dry with paper towels to remove excess moisture. This step is crucial in achieving a crispy skin.
Place the chicken on a wire rack or a piece of foil, which will allow air to circulate under the bird and promote even cooking.

To place the chicken “under a brick,” follow these steps:

Find a heavy weight or in this case, a brick. You can also use a cast-iron skillet or a Dutch oven as an alternative.
Place the brick on top of the chicken, pressing down gently to ensure even contact between the skin and the weight.

Cook the chicken for approximately 30 minutes, or until it reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the size and type of chicken you are using.

Once cooked, remove the brick and let the chicken rest for a few minutes before carving and serving. This technique yields a perfectly cooked chicken with crispy skin and juicy meat, sure to impress even the most discerning diners!

  Brush both sides of the chicken breasts with olive oil.

In the context of Chef John’s Chicken Under a Brick Recipe, the first step in cooking the chicken is to brush both sides of the chicken breasts with olive oil.

This helps to ensure that the chicken cooks evenly and prevents it from drying out. It also adds flavor to the chicken as the olive oil infuses into the meat during the cooking process.

To brush the olive oil onto the chicken, you can use a pastry brush or simply dip your fingers in the oil and rub it onto the chicken.

Here’s a step-by-step guide on how to brush the olive oil onto the chicken:

Take one of the chicken breasts and hold it securely with one hand
With your other hand, dip your fingers into the bowl of olive oil
Brush or rub the olive oil onto both sides of the chicken breast, making sure to cover all surfaces evenly
Repeat the process with the second chicken breast

Once both chicken breasts are brushed with olive oil, you’re ready to move on to the next step in Chef John’s Chicken Under a Brick Recipe.

  Season the chicken with salt, black pepper, and rosemary.

The first step in preparing the chicken for Chef John’s signature dish, Chicken Under a Brick, is to season it with a blend of aromatic spices that will enhance its natural flavors.

To start, take the chicken and sprinkle both sides evenly with salt, making sure to cover every surface. The flaky salt will help to balance out the rich flavors that are to come, while also providing a touch of crunch on the outside of the meat.

Next, add a few grinds of freshly ground black pepper. This will not only add heat and depth but also act as a counterbalance to the richness of the rosemary. Use coarse black peppercorns for an even more intense flavor.

Now it’s time to incorporate the fragrant herb that gives this dish its name: rosemary. Choose fresh sprigs with plump, dark green leaves and chop them into smaller pieces. Sprinkle the chopped rosemary evenly over both sides of the chicken, making sure not to overpower the other flavors.

The combination of salt, pepper, and rosemary will create a harmonious balance of flavors that will complement the tender, juicy texture of the cooked chicken. As the chicken cooks under its brick, these seasonings will meld together, releasing their aromas into the air and infusing every bite with an explosion of flavor.

Author
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Tarquin Pemberton

Sous-Chef Sensation at myfab5.com

Tarquin Pemberton, the culinary virtuoso behind this site, carries the distinguished title of Sous-Chef Sensation. With a flair for creating culinary masterpieces, Tarquin brings his expertise to the world of pet cuisine. His site is a treasure trove for pet owners seeking gourmet and health-conscious recipes to delight their beloved companions. Tarquin's passion for crafting exquisite meals is evident in the delectable and thoughtfully curated content he shares. For those who aspire to treat their pets to a culinary adventure, Tarquin Pemberton's site is a testament to the artistry and skill of a sous-chef dedicated to the gastronomic happiness of our four-legged friends.

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