Chicken is very popular food around the world as well as in the United States. And no wonder, because it is nutritious, delicious and can be prepared in a number of ways.
From barbecued chicken to southern fried chicken to homemade chicken soup to brick chicken, chicken is valued and appreciated by diverse cultural culinary traditions as well as by people of all ages.
Chicken has a lot of health benefits and it is a great source of protein. Most people like roast chicken and its succulent meat and crispy skin. People want the skin to be as crackly and dry as possible while everywhere else should be tender and moist. They also want the leg to be done cooking before the breast gets tough.
Roasting a chicken is to try to do all these things in one place, and also to do so with a limited number of variables, such as salt, time, and heat. Cooking a whole chicken under a brick gives you that and it doesn’t take too much time.
- 5 to 6 sprigs thyme
- ½ tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper and kosher salt
- 3 chicken halves (1½ to 1¾ pounds each), breast and rib bones intact
- First, partially debone the chicken halves, then remove the backbone, thighbone, and wing. Now, rinse and pat dry. In the next step, refrigerate it uncovered, for at least 30 minutes in order to dry out the skin. Season both sides of the chicken with pepper and salt. Take a large nonstick skillet, add the butter and oil in it, and heat it over medium heat. Put the chicken halves in the skillet, skin-side down and scatter the thyme around them. Now, wrap a smaller skillet with foil and put it on the top of the chicken. Put a big brick or several heavy cans in the skillet in order to weigh it down.
- Next, cook the chicken for 3 to 5 minutes and remove the top skillet to check the skin. Move the pan as needed and adjust the heat so the skin becomes evenly browns. Now, replace the top skillet and continue to cook for another 20 to 25 minutes, until the skin is crisp and golden and the chicken is cooked about 3-quarters of the way through. Now, remove the top skillet and slowly flip the chicken. Cook it uncovered for 8 to 10 minutes until the chicken is cooked through. Move it to a cutting board and leave it to rest for 5 minutes. At the end, cut each piece in half to serve.