How to Make Pan-Seared Brick Chicken With Precision

whole chicken

🥗Healthier: cornish hens

💰Cheaper: chicken thighs

Cornish hens provide a similar flavor with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

rosemary

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme is more accessible and adds a similar flavor.

Debone the chicken by cutting along the spine and removing the backbone.

Cut through the skin along the bone and slice through the meat, using the tip of the knife to feel for bones.

Remove the oysters from the dark meat and cut along the spine through the cartilage.

Locate the keel bone and cut through the skin just to the left, then cut through the meat.

Remove the wing by cutting through the joint and hyperextending it to pop it off.

Score the meat along the rib cage and peel it away to expose the bone, then cut through the joint to remove it.

Remove the kneecap from the drumstick using the tip of the knife and pull it out with fingers or pliers.

Keep one bone in for shape and consistency during cooking.

Pound the chicken to ensure even cooking between the white and dark meat.

Season the chicken with salt for dry brining and let it sit in the fridge uncovered for a minimum of 16 hours.

Wrap a brick in foil to use as a weight during cooking.

Preheat a heavy skillet to medium-high heat, aiming for 350°F.

Add neutral oil to the skillet before placing the chicken in.

Sear the chicken skin side down with the brick on top for maximum surface contact.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary