Chicken brick
- Thread starter Tengu
- Start date
Absolutely superb things - they make the very best roast chicken.
Soak in a sink full of water for 30 minutes to an hour. They are unglazed terracotta and absorb water. Quarter an orange and put two quarters into the cavity with a sprig of thyme and one into each leg joint.
Find the half of the chicken brick with a flat side and rest it flat side down (like a bowl) and put your bird in.
Then put the other half on top.
Roast in the oven as normal - the steam from the terracotta bastes the bird keeping it moist.
For the last half hour take off the top half of the brick to crisp up the skin.
Wash with a scouring cloth but no washing up liquid as it taints the terracotta. It will absorb grease and turn dark - thats okay.
Brilliant devices - enjoy it
Soak in a sink full of water for 30 minutes to an hour. They are unglazed terracotta and absorb water. Quarter an orange and put two quarters into the cavity with a sprig of thyme and one into each leg joint.
Find the half of the chicken brick with a flat side and rest it flat side down (like a bowl) and put your bird in.
Then put the other half on top.
Roast in the oven as normal - the steam from the terracotta bastes the bird keeping it moist.
For the last half hour take off the top half of the brick to crisp up the skin.
Wash with a scouring cloth but no washing up liquid as it taints the terracotta. It will absorb grease and turn dark - thats okay.
Brilliant devices - enjoy it
Very popular back in the 70s, very 'Habitat' and we had one as a wedding present in 78. Think of it like an oven steamer. No idea what happened to hours now I think about it.
kind of like a tagine except shaped to hold a chicken, makes me think of hedgehog baked in clay ala romany. http://www.ehow.co.uk/info_8141893_famous-gypsy-foods.html
I am 33YO and have NEVER heard of this device before. Amazon, here I come! Oh btw,,,, thank you for educating me.
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