A different take on a roasted chicken for those of you looking to mix it up a bit We are raising our own broiler chickens for the first time this summer and, due to an injured foot, had to butcher one early. We didn't take the time to pluck it so I wanted to do something to celebrate the flavor of our first home-grown bird even though I would not be able to get crispy skin or other delicious elements I look forward to when we have skin-on plucked chickens after butcher day. That being said, you could certainly make brick chicken with skin-on chicken. That is the more common way. The technique below shows how to still get a nice crispy and flavorful chicken dish without the skin. Smash a few cloves of garlic, chop rosemary and thyme, knock off a few pieces of lemon peel (trying to stay shallow and avoid the white pith which can be bitter) and toss in chili flakes, salt, and pepper. If your chicken is skinless, give it a little coating of an oil with a high smoke-point like sunflower or peanut oil and massage in your herbs and flavors. Place the chicken with the meaty side down in your enameled cast iron pan, which will allow you to get a nice brown crust. and add on top your foil covered bricks for weight. after 5-6 minutes you will have a nice crust and you can flip them over. You can also add the pan cover for extra weight. Once both sides have a nice crust, deglaze with dry white wine to get all the bits of flavor off of the pan and into your sauce. Pop the whole pan into a 350 degree oven for 10-15 minutes to finish cooking. When you pull it out you will have a nice brown liquid where the wine has pulled up all of the flavorful bits from your browned chicken. Look at that nice crust even on skinless chicken! Lastly remove the chunks of garlic and lemon peel which are likely a little charred, and add a little cream to the pan, scraping the bottom of the pan and stirring with a wooden spoon or wooden spatula so you don't scratch the enamel. You can also add in some veggies. Here I had some spinach I wanted to use up. I also had some pre-made ricotta and spinach ravioli that my husband had boiled and tossed in a little butter for our girls earlier that day. I thought it would make a nice side dish. Once tossed in the sauce, I scoot the ravioli and spinach to the side to make room for the chicken in the pan. Enjoy every bite of flavorful goodness!!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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