Brick Chicken That’ll Change Your Life | Cookin' Somethin'

By Matty Matheson · 75 min

Ingredients

Instructions

1. Remove the backbone with scissors, then remove the rib cage and wishbone with a paring knife. Flatten the chicken, pat the skin dry, and season the flesh generously with salt and pepper.
2. Preheat the oven to 350°F. Warm a large cast iron pan over medium to medium-low heat.
3. Melt 2 tablespoons of butter in the pan, then place the chicken skin side down. Put bricks on top to weigh it down and cook over medium-low heat, adjusting the heat as needed.
4. When the chicken is cooked about two-thirds of the way up the side, flip it and transfer it to the oven.
5. Take the chicken out when the thickest part reaches an internal temperature of 155°F. Let it rest for 10 minutes, and keep the cooking juices for the sauce.
6. For the rice: rinse the 2 cups of jasmine rice until the water runs clear. Put it in a small pot with 1 thumb of ginger, 2 garlic cloves, 1 tablespoon salt, 2 green onions, 2 tablespoons butter and 3 cups water.
7. Cover and cook over medium-high heat until steam escapes from under the lid (7 to 10 minutes). Lower to medium-low and cook 10 more minutes, then leave covered to rest for at least 10 minutes. Fluff with a spatula and adjust the salt.
8. For the salad: roughly chop the cabbage and break up the pieces. Julienne the onion. Toss with the juice of 1 lemon, 1/4 cup olive oil, 1 tablespoon apple cider vinegar and 2 tablespoons honey, and season with salt.
9. For the sauce: melt half the butter in a small pot, add 8 garlic cloves and 1 thumb of ginger, and cook over medium heat until the garlic is well caramelized.
10. Add the reserved cooking juices and whisk over medium heat until emulsified. Season with salt.
11. To serve: put rice on a plate, add the cabbage salad and chow chow beside it, carve the chicken, remove the wing and leg and place them on the plate, slice the breast, and spoon the sauce over.

Summarized from Matty Matheson's video. Watch it for the details.

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