Italian Herbed-Chicken Cooked Under Bricks
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2 chickens -- (3 pounds each)
- 1 teaspoon dried red pepper flakes
- 3 tablespoons minced fresh herbs
- or 1 tbsp. dried herbs (i.e. oregano, rosemary and/or sage, etc.)
- 2/3 cup olive oil
- Ground black pepper
- Salt
Possible health benefits
General information, not medical advice.
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Chicken as food
High in niacin · 5.6 mg per 100 g, 35% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in vitamin B6 · 0.5 mg per 100 g, 37% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
High in protein · 17 g per 100 g, 49% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of riboflavin · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
Source of vitamin B12 · 0.6 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to the reduction of tiredness and fatigue.
- Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
Source of pantothenic acid · 1.1 mg per 100 g, 18% of the reference intake per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism.
- Pantothenic acid contributes to normal mental performance.
- Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
1 more authorised claims
- Pantothenic acid contributes to the reduction of tiredness and fatigue.
Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet
Source of potassium · 522 mg per 100 g, 26% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of phosphorus · 178 mg per 100 g, 25% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Chicken, ground, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- TO PREPARE:
- Working with 1 chicken at a time, place a chicken, breast side down, on a work surface. Split lengthwise along the backbone with a pair of kitchen shears. Turn chicken, breast side up; open it flat and press down with the palm of your hand to flatten the breastbone. With a small, sharp knife, make a 1/2-inch-long slit in the apron of skin between each breast and thigh. Fold legs in and tuck the bone at the tip of each drumstick through the slit in the corresponding apron of skin.
- Place both chickens in a large baking pan. Drizzle both sides of each chicken with 1/3 cup oil. Sprinkle chickens with herbs and hot red pepper flakes. Cover with plastic wrap and refrigerate at least 4 hours. (Can be refrigerated overnight.)
- TO COOK:
- Remove the chickens from the baking dish and sprinkle each with 1/2 tsp. salt and 1/4 tsp. pepper; reserve the marinating oil. Heat 2 tablespoons of this oil in each of 2 large skillets. Place a chicken, skin side down, in each skillet. Top each of the chickens with 10- pound weight (2 bricks or heavy cans work well) set inside another skillet or round pan that fits inside the large skillet.
- Cook over medium-high heat until the skin side of each chicken is golden brown, about 12 minutes. Remove weights and turn chickens over. Replace weights and cook chickens until juices run clear when their thighs are pierced with a fork, about 12 minutes longer.
- Remove weights and transfer chicken to a carving board; let stand for 5 minutes. (Can be cooled to room temperature, wrapped, and refrigerated overnight.)
- TO SERVE:
- Bring chickens to room temperature. Carve each chicken into quarters (leg/thigh and breast/wing portions) and serve alongside Sicilian- style olives.
- Contributed to FareShare by Robin. Robin**Grill Recipes** 3 July, 2000 Monday
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Baking dish
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Cake tin
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Chef's knife
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Cutting board