Recipe: Crisp Brick-Fried Chicken with Rosemary and Whole Garlic

CRISP BRICK-FRIED CHICKEN WITH ROSEMARY AND WHOLE GARLIC

1 (3-pound) whole chicken
1 tablespoon kosher salt
Freshly ground black pepper
4 large fresh rosemary or thyme sprigs
1 tablespoon extra-virgin olive oil
8 unpeeled garlic cloves, lightly smashed
1/4 cup dry white wine or balsamic vinegar, optional
Pinch of sugar, optional

Rinse chicken and pat dry with paper towels. Place breast side down on a work surface. With kitchen shears, cut through bones along both sides of backbone and remove it. Trim off excess neck skin. Spread the bird open, skin side up on the counter; press down firmly against the breast bone with the palm of your hand to break and flatten it. Tuck wing tips back and under wings to lie flat or cut off tips and discard.

Sprinkle bird on both sides with salt and pepper. Press herbs against both side of bird. Let bird rest 1 hour unrefrigerated or up to 24 hours in the refrigerator. Bring bird to room temperature 1 hour before cooking.

Heat a large nonstick skillet over medium heat. Add oil and swirl to coat.

Blot bird dry with paper towels and place, skin side up in pan. Place a heavy (4- to 5-pound) cast-iron skillet or other heavy, smooth-bottomed pan, directly on top of chicken. Balance it on the bird and add a heavy object to weigh down the pan, such as a large pan, a brick or even a rock. Cook until underside is brown, about 10 minutes.

Remove the weights and turn chicken using a pair of tongs. Replace weights. Nestle garlic cloves around chicken and continue cooking until skin is crisp and brown, about 12 minutes longer. Chicken is done when inside of the thigh registers about 170 degrees on an instant-read thermometer and the pan juices run clear. Remove chicken from heat and let rest at least 5 minutes. Discard herbs.

Pour off all but 1 teaspoon of the fat in the pan. Set pan over medium-low heat and add wine, stirring and scraping bottom of the pan with a wooden spoon to dissolve caramelized juices. Cook about 1 minute. Remove herbs and adjust seasoning, adding a pinch of sugar if necessary.

With a chef's knife, halve the bird down center of breast and arrange with a few garlic cloves on each plate.

Makes 3 to 4 servings
Source: The Improvisational Cook by Sally Schneider