Why You Should Cook Chicken Under a Brick

Pan-Seared Brick Chicken | Crispy Skin, Juicy Meat, Perfect Sauce We’ve found the secret to crispy skin and perfectly cooked chicken—by literally cooking it under a brick. The pressure gives even contact for golden, glassy skin and juicy, tender meat every time. You’ll need: • 1 whole chicken • Kosher salt (0.5% of deboned weight) • 75 g neutral oil • 15 g minced shallots • 60 g dry white wine • 175 g low-sodium chicken stock • 3 g chicken bouillon powder • 0.2 g thyme leaves • 0.2 g black pepper • 25 g unsalted butter • 5 g lemon juice • Flake salt (optional) Steps: 1. Split and debone the chicken (see method in video). 2. Weigh and season with 0.5% salt by weight. Skewer to keep flat. 3. Heat skillet with oil until smoking. Add chicken skin-side down, cover with foil, and press with a foil-wrapped brick. 4. Cook 15 mins, rotating for even browning, until breast reaches 145 °F / 63 °C. 5. Remove brick, flip chicken, and cook until 150 °F / 66 °C. Rest 5 mins. 6. For sauce: sauté shallots in reserved fat, deglaze with wine, reduce. Add stock, bouillon, thyme, and pepper; reduce again. Off heat, whisk in butter, then lemon juice. 7. Slice chicken, spoon over sauce, finish with sea salt. Key tips: • The brick creates even pressure for a crisp, golden crust. • Use a thermometer—150 °F guarantees juicy chicken. • Deglaze with wine for a rich pan sauce. • Resting keeps juices inside where they belong. 👉 Full recipe and technique here: https://www.chefsteps.com/activities/pan-seared-brick-chicken