Brick Chicken with Sherry Pan Gravy
- prep time1 min
- total time 50 min
- serves 4
Cover bricks with foil and press this chicken down until cooked to perfection.
1 roasting chicken
Salt and pepper
2 bricks, covered in several layers of foil
1 large onion, peeled and chopped
½ cup sherry
½ cup 35% whipping cream
1 tsp sherry vinegar
1. Preheat your oven to 400°F.
2. Flip the chicken onto its breast, then using sharp kitchen shears, cut the backbone out by cutting through the ribs along each side of it. Remove it and flatten the bird, skin side down on a flat work surface. Trim out the exposed rib bones. This process is known as ‘spatchcock.’ Season well with salt and pepper.
3. Heat a large cast iron skillet over medium-high heat and add oil. When it's smoking hot, lay in the chicken, skin side down. Put foiled bricks on each side of the chicken and turn heat down to medium-low and brown slowly for 20 minutes or so. You’ll know the temperature is just right when the chicken sizzles but doesn’t smoke. Remove the bricks and peak at the chicken, when it is beautifully golden brown, deeply coloured and crispy flip it over. Put the pan into the preheated oven to finish cooking without the bricks. The chicken is done when a thermometer reads 165°F when inserted into a thigh.
4. Remove the chicken from the pan, cover with tin foil and rest on a plate while you make the gravy. Heat the cast iron pan with the cooking juices over medium-high heat. Add the onion and begin browning it. Turn the heat to low and caramelize until a deep golden brown. Add the sherry, turn up the heat and reduce by half to concentrate the flavours. Add the cream and reduce just until thickened. Stir in the vinegar and season with salt and pepper.