Marc Forgione's Chicken Under a Brick Recipe
- One 3 pound chicken, de-boned with drumstick on wing attached (you can ask your butcher to do it)
- Salt and pepper
- 2 lemons, zest of one and peel of the other
- 1 quart chicken stock
- 4 sprigs rosemary
- Extra-virgin olive oil
- ½ pound butter
- 2 sprigs thyme
- 3 tablespoons capers, chopped
- 3 tablespoons shallots, chopped
- Chopped parsley, for garnish
- Dried red pepper flakes, for garnish
- 1 brick, wrapped in aluminum foil
Next Iron Chef contestant. A favorable review from The New York Times. Chef Marc Forgione is in good stead these days. Sam Sifton called his Chicken Under a Brick the restaurant’s best dish, and said if it was "a record you’d want to play it again and again." With this recipe, you don't have to visit New York to hear this song. --Arthur Bovino
After you de-bone the chicken, separate the drumstick from the carcass and set aside.
Season the chicken skin with salt, and season the flesh with salt, black pepper and zest from one lemon. Put it in the fridge to sit overnight. Then, in a stockpot, combine the chicken stock, 2 sprigs of rosemary, peel of one lemon, and a pinch of salt and bring to a boil. Add the drumsticks and let simmer for anywhere from 1 hour to 1 1/2 hours until tender. Let it cool in the liquid overnight.
The next day, preheat the oven to 400 degrees. In a smoking hot pan with extra-virgin olive oil, add the chicken (except for the drumstick), skin side down and place the brick on top. Once the edges begin to brown, place in the oven for about 10-15 minutes.
Meanwhile, remove the drumsticks and pat dry.
Remove the chicken from the oven and remove the brick. Add the drumsticks to the pan along with the butter, thyme and rosemary and cook over medium-high heat, basting the chicken with the pan juices. Add the capers and shallots. Keeping an eye on it, cook until the skin is brown and crispy and the chicken is cooked through. Then remove from the heat, and garnish with the parsley and red pepper flakes.
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