One of the best ways to cook a whole chicken at home - Brick Chicken

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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[StraightHeffin]

This guy guided me through my first ever trial shift in London 15 years ago. Bloody legend

[damienlavelle]

I love the way he explains every step and the rationale behind them. I

[seanmccann]

"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.

[AroyalMcWiener]

White, modern, minimalist kitchen, very scandinavian 👍

[AlienMidget]

I don’t know why watching Andy eat is so satisfying to me 😂 Proper chuffed and enjoying his food

[TrixRAlbos]

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!

[Mohammad-twcq]

you know it's gonna be a good video when you see a chicken and a massive brick.

[farcanal]

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

[MrMesropa]

The dance! You know it was really good because he couldn't keep his excitement down.

[chteeyp]

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.

[Hortonscakes]

You can be in any kitchen and I'm down for it! 💯💯💯

[scottperine]

Love the new space but much more importantly, your channel is dope and your approach is spot on!

[lisalisa]

You know that bird is beyond delish when Andy does the octopus arms dance after a bite😂❤😂❤
😋

[sanerk]

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 (:

[RoachDawggJR]

im very fond of your resourcefulness when using those pan scrapings from the chicken for that sauce

[JB-zupb]

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

[Carlosflores-ippc]

Had to rewind to see the "Andy shuffle."
Thanks for all the great recipes. My favorite channel by far.

[woutervanniekerk]

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

[NooWorries]

The Best Chef on YT, no matter how many days go by ;-) Greetings from Poland for you and your wife.

[jasonbaker]

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. 😀😀😀