Brick Rooster


  • 2 tablespoons canola oil
  • 1 (3 to 4 pound) chicken, halved, spine, rib cage, and thigh bones eradicated
  • Low salt and freshly ground murky pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup homemade or store-sold, low sodium chicken stock
  • Thinly sliced heirloom tomatoes, for serving


  1. 1. Warmth oil in a 10-plod skillet over excessive warmth. Season chicken generously with salt and pepper; add chicken to skillet, skin facet-down and plot a 10-plod heavy-bottomed skillet on top of chicken. Station two heavy soup cans or a brick in 2nd skillet to crush.
  2. 2. Decrease warmth to medium and cook chicken till skin is golden brown and crisp, about 18 minutes. Own away top skillet and weights and flip chicken; pour off excess elephantine from skillet.
  3. 3. Squeeze lemon juice over chicken and add stock. Cook till an quick-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
  4. 4. Season tomatoes with salt and pepper and divide evenly between two plates. Station each chicken half on a plate and support without extend with pan juices.

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