Photo: Brick in the Wall Bird with Salsa Verde Recipe
Ingredients
- 1 (4 to 6-pound) chicken
- 1 teaspoon dried rosemary
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sweet basil
- 2 tablespoons extra-virgin olive oil
- Salsa Verde, recipe follows
- Special equipment: 4 bricks covered in aluminum foil
Directions
Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
Salsa Verde:
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped garlic
- 1/2 teaspoon capers
- 1 teaspoon anchovy paste
- 2 tablespoons chopped jarred roasted red bell pepper
- 1 tablespoon chopped onion
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- Salt
In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
Yield: 1 cup
Prep Time: 5 minutes
Ease of preparation: easy
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By Windy in the city
Antioch, 52
on November 21, 2011
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This was absolutely amazing.My 3 boys loveD it as well.Like below......the salsa is out of this world!!!!!I did have a five pound bird,that I finished it off in the oven,maybe if I had a 3 pounder,it would have worked.I was afraid of it overcooking the sides....and the center wasnt cooking well.Even so....Id do this again in a heart beat!EXCELLENT!OMG the salsa.....
By zachsmommy02
San Bernardino, CA
on July 28, 2011
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The Salsa Verde was AMAZING!!! Even if you don't make the chicken, you have to make the sauce! (mine was beautifully green The chicken will not stick if make sure your pan and oil are screamin' hot (but don't burn your oil. The chicken will release when it is ready, do not try to flip before it releases!!!
By Common Sense
on February 14, 2011
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I watched the television episode where Guy prepared this recipe. It looked wonderful, but Guy broke a cardinal rule in the kitchen. He used a large skillet that was loaded with bricks to press the chicken down to brown it. The bottom of the skillet with the bricks was touching the top, raw portion of the chicken. When Guy flipped the chicken, he did not clean the bottom of the skillet, but placed the skillet back on the cooked side of the chicken. The bottom of the skillet that had been touching the raw chicken and was not clened was now touching the cooked portion of the chicken. YUK!
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