Cook Indoor Crispy Baked Chicken in Half an Hour
Chicken under the brick is not a new dish and is most often grilled, but this method from Bon Appetit combines everything I love about a 30-minute fried chicken: time saved, crispy crust and, of course, automatic preparation. In just a short time, you can eat for the whole family.
The centerpiece of this technique is, as you may have already seen, as we discussed earlier , matchcooking, where you break or remove the backbone of a bird so you can cook on a flat surface – and faster. In fact, the last time we talked about chicken under a brick , one of the first comments suggested doing just that in order to speed up the cooking time and get a crisper skin. Well, that’s exactly what Bon Appetit does here.
They start by fiddling with the bird and then generously seasoning it with salt and pepper. While they are doing all this, they heat up a large saucepan and a cast iron skillet in the oven. When everything is ready, the bird walks in, skin side down, to lay that great dish on it, which will lead to a crispy and aromatic chicken skin. Place the skillet on top and put it all in the oven for half an hour (here you can use a brick wrapped in foil if you like).
In that half hour, you can prepare a side dish or salad, or cook something completely different if you are cooking for the crowd. However, when your half hour is up, you will have the bird – after rest of course – ready to serve, and you can even make a drip pan sauce. Click Play on the video above to see everything from start to finish.
You Can Make Indoor Chicken Under A Brick Too | Bon appetit (YouTube)