How to Make Pan-Seared Brick Chicken With Precision

From the creator

Brick chicken, or pollo al mattone, is a cooking method more than a dish. A butterflied bird is flattened into a roasting pan by a heavy weight—the brick—which maximizes the surface area contact between the bird’s skin and the pan, producing super-crispy chicken skin. In this video, ChefSteps’ Nicholas Gavin demonstrates our version, which features a completely boned-out half chicken. Deboning the chicken speeds up the cooking time, ensures the dark meat and light meat cook at the same rate, and creates a completely flat plane of chicken skin. Add a good amount of oil to the pan and place a 5-pound brick on top of the chicken, and the skin basically shallow fries, producing the crispiest brick chicken skin imaginable, with perfectly cooked meat throughout. Nick also shows you how to transform the drippings into an umami-packed pan sauce. It’s the perfect special-occasion dinner that will impress any guest. Check out our full recipe on ChefSteps.com: https://www.chefsteps.com/activities/pan-seared-brick-chicken Equipment: Buy a Control Freak Home: https://breville.oie8.net/9goeDy [Time Codes] 0:00 - How to make pan-seared brick chicken 0:39 - How to debone a chicken 5:58 - How to dry-brine and skewer the chicken 7:23 - How to pan-sear chicken with a brick 12:22 - How to make a pan sauce 14:47 - How to carve and serve pan-seared brick chicken Follow us: https://www.instagram.com/chefsteps https://www.facebook.com/Chefsteps ChefSteps 101: Through science, entertai

Published 2024-10-27 · Watch on YouTube ↗
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