Brick In The Wall Bird With Salsa Verde
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Dried Rosemary1 tsp
White Pepper1 tsp
Paprika1
Salt1 tsp
Granulated Garlic1 tsp
Oregano (dried)1 tsp
Sweet Basil (dried)1 cup
Extra-Virgin Olive Oil1 cup
Basil Leaves (fresh)1 tsp
Red Pepper Flake1 tbsp
Garlic (chopped)1 tsp
Capers1 tsp
Anchovy Paste1 tbsp
Onion (chopped)2 tbsps
Lemon JuiceDirections:
1
Special equipment: 4 bricks covered in aluminum foil Remove the backbone of the chicken
2
Split the breast plate and press down on the chicken in all joints to flatten it
3
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil
4
Rub the mixture under the skin of the chicken and the inside cavity
5
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down
6
Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan
7
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
8
Remove chicken to a cutting board and let rest 5 minutes before slicing
9
Serve with Salsa Verde
10
In a food processor, puree all ingredients but oil and salt until smooth
11
With machine running, slowly add oil until well combined
12
Season with salt, to taste