Brick Chicken

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!

IMG_0875.jpgAnd 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.


Isn’t she plump and pretty?

The ingredients:

  • One medium sized chicken
  • 3 tbsp vegetable oil
  • Salt
  • Black pepper
  • 2 cloves garlic, minced

And now my birdie is hiding under the lid, squished by the bricks

The steps:

  1. 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
  2. Rub the chicken generously with salt and pepper
  3. Heat oil in a large frying pan on medium high heat
  4. Put in the chicken, skin side up
  5. Cover with the lid, press it down and put the weights on top
  6. Fry on medium high for 8-10 minutes and then reduce the heat to low
  7. Cook on low for 25-30 minutes and then flip the chicken to the other side
  8. Cook for 20-30 minutes
  9. Rub the chicken skin with minced garlic and serve

Served with mashed potatoes and tomato and cucumber salad


Bonus pic: messy kitchen (this is how it actually looks like when I am cooking)

12 thoughts on “Brick Chicken

  1. Huh, I have been hearing more and more about this way of cooking chicken but never pictures! Thanks for including those. I am super intimidated by cooking with a whole chicken as I only ever use breast tenderloins but I may have to tackle that fear and try this out sometime! Maybe for a holiday or something.

    I wanted you to know I nominated you for the Sunshine Blogger award! I really enjoy your posts! 🙂 If you would like to participate here is the link!!

    Liked by 2 people

  2. Thank you so so very much! You have no idea how much the nomination and your kind words mean to me, specially coming from an amazing blogger like you! Starting this, I had no idea that in addition to getting satisfaction and fulfillment that comes from doing something that I love I will get to meet some awesome people and share parts of life with them. Thank you so much!

    And as far as the chicken goes, this is one of the easiest ways to make. Looks much fancier than the effort that you put into it! If you are uneasy about cutting it, just ask your butcher and they will be happy to oblige. Put something heavy on top of it and wait for the magic to happen 🙂


  3. Pingback: Smoky Sweet Potato Fries – Violetta's Food Journey

  4. Pingback: Perfect (Garlic) Mashed Potatoes – Violetta's Food Journey

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