Campfire Chicken Under a Brick

Category: 
Main Courses

Recipe from Elizabeth Winslow

Photography from Thomas Winslow

Fairly difficult

Campfire Chicken Under a Brick

Ingredients

For 2 Person(s)

Cream

  • 1 Dewberry Hills Chicken (or other local chicken), Spatchcocked
  • 1 gallons Water
  • 1/3 cups Sugar
  • 1/2 cups Kosher Salt
  • Black Peppercorns, Onion Slices, Lemon Slices, Bay Leaves and other Flavorings
  • 4 tablespoons Butter or Olive Oil
  • 4 Garlic Cloves
  • Fresh Seasonal Herbs

Campfire Chicken Under a Brick Directions

  1. In a large container, combine the water, sugar, salt and spices and whisk or stir until sugar and salt dissolve.
  2. Place the chicken in a gallon-size ziplock bag and pour in the brine until the bag is full (not all of the brine will be used for one chicken).
  3. Seal the bag and brine the chicken for up to 24 hours (consider doubling the bag if the chicken is traveling in the brine).
  4. Wrap a brick or heavy stone in foil and set aside.
  5. When the fire or coals are ready, place a large iron skillet or griddle over direct heat.
  6. Remove the chicken from the brine and dry with paper towels. Rub the chicken with the butter or olive oil, garlic and minced herbs—making sure to get some under the skin, as well. Sprinkle with pepper (no salt is needed), if desired.
  7. Place the flattened chicken, breast-side down, on the smoking-hot skillet or griddle.
  8. Place the brick or stone on top and cover with a large lid or an inverted Dutch oven. Cook for 10 minutes, then remove the lid and brick.
  9. Using tongs, carefully flip over the chicken and move it to the indirect-heat side of the grill. Replace the lid (but not the brick) and cook for 15 minutes longer.
  10. Check the chicken for doneness (when cooked, juices will run clear) and continue cooking, if necessary.
  11. When chicken is done, remove from the heat, tent with foil and allow to rest for 5 to 10 minutes before cutting into pieces and serving.

Top