One of the best ways to cook a whole chicken at home - Brick Chicken
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Brick chicken might seem like a strange way to cook a chicken, but it makes it nice and crispy, speeds up the cooking process and allows the chicken to cook evenly. It’s one of my favourite ways to cook chicken and you can cook it in the oven or on a BBQ. Give this a try at home and serve with some crispy potatoes and greens.
Recipe
Ingredients
- 1 chicken
- 400ml chicken stock
- 150ml white wine
- 50g unsalted butter
- Small bunch chives, sliced thin
- Small bunch oregano or tarragon, sliced thin
- 3 shallots, sliced thin
- 3 cloves garlic, smashed
- Juice of a lemon
- Olive oil
- Salt to taste
Method
1. Preheat your oven to 180°c
2. Using a sharp pair of kitchen scissors, cut the chicken's backbone out (as shown in the video) and flatten the bird.
3. Rub the chicken with oil and season with salt.
4. Heat some oil in a large cast iron pan and place the bird into the pan skin side down.
5. Cover a brick in foil.
6. Next, place the pan into the oven and put the foil-covered brick on top of the bird.
7. Cook for 30 minutes or until the internal temp has reached 70°c. Once cooked, remove from the oven and place onto a wire rack to rest.
8. Remove some of the fat from the pan (leaving about 2 tbsp) and over medium heat add the shallots and garlic.
9. Sauté for 3-4 minutes and deglaze the pan with the wine. Once the wine has almost disappeared, add the chicken stock and reduce by half.
10. Finish the sauce by whisking in the cold butter and lemon juice, and check the seasoning.
11. Take off the heat, add the herbs and serve with the chicken.
12. Enjoy!
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Website with all my recipes: It’s coming! - แนวปฏิบัติและการใช้ชีวิต
This guy guided me through my first ever trial shift in London 15 years ago. Bloody legend
Couldn't ask for a better teacher
Damn! That’s so cool! What I would give to be in the kitchen with him!
What's a trial shift?
@@pistolpete8231A trial shift, it’s in the name
Stage, a working interview. Unpaid.
Love your personality and your cooking is out of question, 3 Michelin stars
My dad was Filipino and he switched up the traditional recipe by adding sliced onions, grated ginger and the last ten minutes add a small can of tomato, he never used sugar and used apple cider vinegar. My sister also uses short ribs or chicken and I loved making country short ribs in mine . Now a days I make vegan adobo and it's just as tasty.
Can apple cider vinegar be used while cooking chicken? If yes, then in what ways ?
Looks absolutely amazing!
I like the new place...a lot. Where can I find that single burner, I like it a lot too. Ha
Absolutely beautiful kitchen!…and an incredible dish!!👏👏👏👌👌👌🥰🥰🥰 Be safe, Be well ✌️✌️😁😁
Would love to get other recipes that are easy on the wallet with these cost of living issues!
Will definitely make more of these 👌
the knife!!! hope to have 1 chefs knife 😁😁😁😁
Happy dance after Chef ate the chicken 😂
2:46 nice chiropractic moves right there :3
Mikes cookin a cheekun a lawt fosta
Nice space
Нормально так, цыпленка табака сделал))
I miss the old kitchen, particularly the window.
That window was good 👌
I do something similar when I am doing brick parrot but when it is cooked I throw the parrot away and eat the brick.
"Mmm, I even surprise myself sometimes" what a legend. Really appreciate your content, has me upping my home cook game with some of your techniques. Explanations are always on point and your enthusiasm is contagious af. Keep up the good work m8.
Thanks Sean 🙏
@@andy_cooks why eating chickin with fork and knife and not with bare hands, it tastes waaay way
One of the best chef's to follow, you are really underrated man. I just went to cooking school and everything you do is correct and you never cut corners. You gained a sub for life :P. Keep it up!
He’s at 3 mil lmao underrated
The new space looks great, but I don’t think anyone cares tbh. We’re here for you, not the background ;)
Thanks bro!
It's beautiful.
No no the background is key
@@bfg3890 not really
@@bfg3890 Nah
you know it's gonna be a good video when you see a chicken and a massive brick.
😆
I don’t know why watching Andy eat is so satisfying to me 😂 Proper chuffed and enjoying his food
Nice video mate. Seriously Andy your videos are easy to follow and you provide great little tips on the way. Keep them coming as I have used many of your recipe's to impress my wife. I don't know if that is a good thing or a bad thing. As I find myself in the kitchen almost 7 nights a week doing dinner. 😀😀😀
I think I like your home kitchen better. That way you don’t have to cook on a portable gas burner. 🤷🏻♂️
Just a bit harder to film on the other one but appreciate the feedback.
Don't get me wrong the new space looks great and I'm personally happy for you, but I believe many of your followers(including me) are here for what you do. What I mean by that is that your other type of videos where you cook outside or while having a camp and stuff will probably not affect your views badly. It's a long compliment I believe (:
I love the way he explains every step and the rationale behind them. I
White, modern, minimalist kitchen, very scandinavian 👍
Love your videos Andy! Would you be able to make a video of your kitchen essentials?
i second this notion
The dance! You know it was really good because he couldn't keep his excitement down.
Great recipe! Can I ask where your pan is from? Looks like a great size?
No disrespect Andy cause you asked, but that kitchen is sterile and cold. Feel like rustic is more your style brotha. Love your casual vibe in the kitchen and when the opportunity arises, I’m coming across the pond for an amazing dinner cooked under your hands. Keep ‘‘em coming!
You can be in any kitchen and I'm down for it! 💯💯💯
😆 Thanks!
Right at the end there.
“Thanks for watching legends, chuck me a like if you haven’t already subscribe if you’re not and we’ll see you next week for another ep*glitch in the matrix*, peace”
You need some echo mitigation on your opposing walls, acoustic foam from amazon, cloth or cardboard bent into accordion shape would be a cheap solution since it's off camera. Might not pass fire inspection though. Will make the space feel a little more intimate. Also your background is still a little too clinical. You need visually arresting without it being distracting. Right now it's a bit too white and makes the ambient lighting harsh and clinical. It encourages clicking past instead of being welcoming. My advice is to keep it male space vibe without being over the top with that and turning off your female viewers. Also replace under cabinet lighting with something that better approximates sunlight. The existing accent lighting is yellow, sad and depressing.
Love that SPACE!! From the U.S.🎃🎃! Love the way you say shallots, the BEST! PEACE.
Hey Andy, would you ever consider doing a video discussing some key kitchen tools to get for a relative newbie? Even stuff from different types of cutting boards, knives, pans, etc. Would be very helpful to some
Can you please link to that pan you're using? Cheers! Great recipe
Do like this one. ( but sadly, I’m not a fan of the new space, bit to clinical for me. I love the intimacy of your original space)
Fair enough, once all my things arrive it will have some more colour in it soon 👌
in Italy there's a traditional recipe to cook chicken with a weight on top and chili, called "pollo alla diavola" (devil-style chicken). It's pretty tasty indeed :)
Hi, was woundering why you remove chicken fat in the sauce and add butter. Would it be much different to exchange butter to chicken fat rendered from the pan?
Wonderfully simple recipe, new technique (the bricks) - proper job! The space looks good too, must make it easier for you having more room 👍🏻
A lot more room to move about 👌 Thanks for watching!
1 view big fan
Hi Andy, looks good mate love the channel, careful putting bricks in the oven. I've heard if there's water trapped in the brick the brick can go 'pop'. Might make dinner a bit rough. Cheers.
I like your new space but the audio needs some work. It had a big room sort of echo which was distracting a little. As always your content was great.
Looks good but it looks like only 1 side browned. I would have to flip in pan at the beginning to get both sides a little brown. Just saying. Love your posts.
Love the wide minimalist space. Love the food. Can't eat fatty food anymore but still love watching these awesome cooking videos. You're awesome, man!!!
Thanks! Known as "chicken tapaka" in Georgian cuisine.
Mate, I always remember to click “like” as soon as you remind me! The way you drop in the reminder is very effective 😉
Love the new space but much more importantly,your channel is dope and your approach is spot on!
Congrats! My only thing is its sooo white, needs more decor or something to break it up. Just an idea. Love your videos!
Is it safe to heat a brick inside a home oven? I mean does it not release any harmful chemicals ?
Looks great! Stumbled upon your channel recently. Like the easy/ relaxed way of telling and the fact you don't just make boutique stuff the happy few can afford. Makes me want to cook now, and it's just 7 am... Greetings from Holland.
My drunk self thought he was about to beat the chicken with the brick until it got cooked.
From now on I’m always eating meat with a 10 inch chef’s knife
its an old Georgian recipe.Called Chicken in Tobaco(chicken cooked under pressure)...it was a regular dish of restaurant cuisine in the USSR. Folk etymology explained the tobacco in the name of the dish with a large amount of pepper: the chicken turns out as if sprinkled with tobacco
Аnother possible occurrence of this recipe.Traditionally, in the old days, dishes were often named after the name of the utensils in which they were cooked. So the chicken fried in tapa became known as tapaka(Tobaco in Russian)
Is that a little butane stove that you use in your videos or is it a different technology?
That’s a great recipe Andy, I just happened to have the ingredients at home and made it last night for dinner. One suggestion if I may: would you consider writing in the top comment that the recipe is in the description, because I see so many people asking about it who just don’t know. Peas and Lovage from Aotearoa!
Never thought I would hear a reference to my old hometown on one of your videos
Fabulous new space. Love your recipes and delivery. Keep them coming Chef.
Thanks for watching 🙏
Absolutely love this channel. Always inspiring me to try something new and reminding me that cooking should be enjoyable.
Bloody good Andy and thanks.
What was the pan you used?
Where have been hiding this gem? I made brick chicken 🐓 last night, it's something to behold, literally 30mins, had chives, parsley and rosemary from the garden, macro free range chicken from countdown is great and affordable, don't think I'll cook it any other way again. Thanks Andy 💥👍😁 love your work
Love the video mate! Could I ask where you got the portable gas burner? It looks great!
Absolutely brilliant. Luckily I have a chicken in the fridge to try this recipe!
Perfect 👌
Iv done this. The oven one turned out great just like you did it. I did one on a bbq grill, um not so good😂. The heat was hard to control. Love your videos, don’t care where you cook but the new space looks cool 👍🙏
It's great on the BBQ but definitely easier (and just as delicious) in the oven. Thanks for watching 🙏
Haha I love at the end andy says he even surprises himself 😂😂.. and a good chef always tastes what he cooks I love this about Andy … the new space looks banging well done keep the delicious videos coming 😊👍👍❤️
The Best Chef on YT, no matter how many days go by ;-) Greetings from Poland for you and your wife.
Thanks for watching 🙏
Agreed! I piggyback a lot of his techniques! Great content
Awesome keep it coming, love these longer form videos as i've said before. Thanks!
This looks absolutely incredible! 😍😋
What is the brand of pan that you use?
Shout-out to Adam Ragusea 🙏🙏🙏
Hi Andy, love everything you do and welcome your experience and competence in the kitchen that you display. i feel the thing you bring is the casual "cheffing" experience you demonstrate is what navigates me to you more. i like the difficult videos and the home feel you have done , and so initially this video feels too clinical and to crafted rather than that relaxed element you captivated me to. but i will carry on engaging because your character is engaging and i appreciate the simplicity you dictate. keep exploring and being you #
That's a pretty good size "brick" you got there. Nohomo ofcoz
👌
Ver juice from one of my favorite cooks of all time Maggie Beer - got to meet her at the homestead and she personally signer her book for me, was so happy
Had to rewind to see the "Andy shuffle."
Thanks for all the great recipes. My favorite channel by far.
😆 I'll be sure to add the 'Andy shuffle' into more vids! Thanks for watching!
Such a simple, quick recipe, yet looks so tasty❤
🙏
I like his videos, but this is getting ridiculous.
1. Find two bricks outside
2. Clean them
3. Cover them in foil
4. Preheat them
5. Put them on top of a spatchcocked chicken to get it crispy?
"simple quick recipe"?
@@Moulde I personally don't find it labor intensive, just depends on how much you want to put into it?
You can always buy a rotisserie chicken from the store. ☺
@@bambigerman4133 Or make it without bricks :D Not bashing on you btw, I just find the whole brick part pretty unnecessary.
@@Moulde the brick pressure creates convection, which speeds up cook time, helps the meat retain moisture, and let's the outside get more crispy. This technique has been around for a long time, most famously as a Tuscan dish called pollo al mattone
Set up looks great Andy
Thanks bro!
Just made it tonight. It was amazing. The only thing I changed was stuck the chicken back in the oven on broil to crisp the skin. I love crispy skin. Turned out amazing. After we ate put the carcass in the stock pot for soup
I’m thinking about trying this method with a small turkey for thanksgiving this year, looks delicious, and easy!
Yum 👌
Yes! Definitely spatchcock a turkey! A 5 hour turkey turns into a 2-1/2 hour turkey amd cooks evenly.
Andy go to sleep, u had panda eye
Mantap resep brick chicken
В СССР это называлось "Цыплята-Тапака" если я не ошибаюсь, даже специальную чугунную посуду делали специально для этого блюда.
I'm missing a window in the background.
I do also, but I don’t miss dealing with the lighting when the sun changes 😅
Dang Andy I look at all your videos. You should move on the USA and you would double your money. You could go deep , shopping, farming, growing spices, dinner party, and cash those checks brother. NEAL APOLLO BEACH FLORIDA
I've been a Traeger+ user for quite some time but recently switched to Asmoke and I am really impressed. The precision temperature control of the Asmoke pellet grill has given me a new level of confidence in my grilling. The flavor imparted by the applewood pellets is incredible, and the versatility of the grill is simply unmatched. I also appreciate the eco-friendly aspect of using recycled wood materials. It’s a game-changer for sure. The digital controller provides precise control over the grilling process which I found missing in Traeger+. Not to mention, the Asmoke Essential's portability makes it perfect for my RV trips. It's like having a gourmet kitchen on wheels. Highly recommend trying Asmoke if you love grilling as much as I do. #Asmoke
Spatchcock chicken is my fave way to cook a full bird! 🤜🏼🤛🏼
Probably tastes fine but presentation is a D-. It looks like roadkill chicken...sorry. (I have the same opinion about ATK's brick chicken. Who wants a flat chicken?)
I've been living in NZ for about 15ish+ year but can remember dinging brick method chicken since 2000. its a staple diet in SA as far as i know. Very much a Nondos style recipe
Also since you're from the Region would you do a Fight Night assortment video for UFC 281? or Super Bowl or World Cup. Whatever gets the boys going.
Love your work. Such fun, such professionalism, so tasty. Great fun to watch and learn. Tried many of your recipes. Mmmm. Thanks
I am enjoying your videos. First saw a bit of your work in your cute quick shorts, “what would you like for dinner love”. You have an incredibly large digest of meals. This is a great one, the only thing I would change since I do not like aluminium touching my food is I would use parchment paper between bricks and chicken❤❤
"Go between the backbone and the hind leg." Is "hind leg" really the proper term here? Chickens only have 1 set of legs. Their other appendages are wings. Are the chickens in Australia different and have hind and front legs?? 🤔😳🤠😁
Oi mate, you need the website asap! Just use a basic template. Make it community orientated with likes and dislikes on recepies. It been frustrating cooking while watching shorts on yt. Your banana recipe has become a weekly go to for us! Love your content!
My uncles were in the catering industry for over 40 years and I was considering making a recipe website for them. Or just a online cookbook for the family.
That looks amazing. I love your videos. I'm a chef myself and would love to work for you. I feel like I would learn a ton.
Thanks bro!
In caucasian cuisine that technique called “tapaka chicken“ by the name on heavy cast iron skillet with heavy cast iron lid. But we cut chicken by front line not through spine. That separates chicken breasts and leaves less chances to overcook thin wings and undercook inbetween chicken breast.
Andy is charismatic and skillfull cook, great thanks for ideas, techniques and “babe, what do you want for lunch”. I’m using all three of that.
I just learned Fahrenheit temperature for chicken and now it's hard for me to work with celcios. So i just looking for 165 F. It's good?
Anyone else see Brick Chicken and immediately think Rock Lobster? 🤣 Maybe just me 😂 looks good though
We can only see 8foot by 8foot of the space. I hope you didn't waste money. White kitchen spaces are for people who don't cook. The brick chicken , I'll pass. Strong no thank you.
I'm glad it's not just me that does the yummy dance😻😻😻😻
Necessary!
Reminds me of a recipe for Ballan Wrasse. Catch Wrasse, place in a pot with a brick for 24 hours. Eat the brick.
noosa sunday morning markets? i wish i lived on the sunny coast. we call ppl that move from Melbourne to Queensland, even temporarily, 'Mexicans' . great to have u here, mate and i love ur content and would love even a basic clip of ur surroundings and sunny coast market trips
In previous video published many time ago which named "babe made me toast" i saw a couple interesting things. In begin when camera was in fridge behind your girlfriend i saw something like bag. What was that ? And second what soundbar you have ? In end of that video i saw your soundbar under tv.