Chicken Under a Brick
A clever take on crispy chicken with caraway and olive oil. Dig in!
NashaDasha
Recipe author
Chicken Under a Brick
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 49 %
18 g
Fats 51 %
19 g
Carbohydrates 0 %
0 g
243 kcal
GI:
0
/
0
/
0
- Cut the chickens in half and remove the backbones, rib bones, and wings. Rinse the halves and pat them dry with paper towels, then chill them in the refrigerator for half an hour. Once the chicken is well chilled, season it all over with salt and pepper. Heat a large skillet over medium heat and add the olive oil and butter. Lay the chicken halves skin-side down in the pan and scatter the caraway seeds around them, right into the pan. Cover the chicken with a piece of foil, set a second skillet on top, and weigh it down (a jar of water works well). Cook the halves for 3 to 5 minutes, then lift off the top pan and flip the chicken. Set the pan back on and continue cooking for another 20 to 25 minutes, until deep golden brown. Remove the top pan once more, turn the chicken over, and cook it uncovered for 10 minutes. Transfer to a cutting board and let it rest for 5 minutes. Cut each half in two before serving.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
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