Ever made chicken with bricks? I use two (bricks) for this recipe and the chicken always turns out juicy and tender with deliciously crispy skin!
And no, you are not actually cooking the bricks, they are used to press the bird while it cooks slowly on low heat and retains all of its juices. If you don’t have bricks, you can use anything heavy to put on top of the lid covering the chicken. My mom does not keep bricks around her house, for some reason, so she presses the chicken with two 5lb workout weights. You will also need a metal lid that is slightly smaller than the frying pan you are using, as you really want it to press the bird. I use the lid from my Le Creuset pot, it is quite heavy and a good size. Important thing to remember: cook the chicken on the inside side first, skin up; this way the skin will be golden and crispy instead of soggy. The chicken pairs really well with mashed potatoes and any salad.
- One medium sized chicken
- 3 tbsp vegetable oil
- Black pepper
- 2 cloves garlic, minced
- Cut the bird’s back along the spine and flatten it. It may help with cutting if you break the rib bones first by pressing your hand firmly on the chicken’s spine
- Rub the chicken generously with salt and pepper
- Heat oil in a large frying pan on medium high heat
- Put in the chicken, skin side up
- Cover with the lid, press it down and put the weights on top
- Fry on medium high for 8-10 minutes and then reduce the heat to low
- Cook on low for 25-30 minutes and then flip the chicken to the other side
- Cook for 20-30 minutes
- Rub the chicken skin with minced garlic and serve