Uploaded November 2025 | Updated September 2026, 2 weeks ago
Pan-Seared Brick Chicken | Crispy Skin, Juicy Meat, Perfect Sauce
We’ve found the secret to crispy skin and perfectly cooked chicken—by literally cooking it under a brick. The pressure gives even contact for golden, glassy skin and juicy, tender meat every time.
You’ll need:
• 1 whole chicken
• Kosher salt (0.5% of deboned weight)
• 75 g neutral oil
• 15 g minced shallots
• 60 g dry white wine
• 175 g low-sodium chicken stock
• 3 g chicken bouillon powder
• 0.2 g thyme leaves
• 0.2 g black pepper
• 25 g unsalted butter
• 5 g lemon juice
• Flake salt (optional)
Steps:
1. Split and debone the chicken (see method in video).
2. Weigh and season with 0.5% salt by weight. Skewer to keep flat.
3. Heat skillet with oil until smoking. Add chicken skin-side down, cover with foil, and press with a foil-wrapped brick.
4. Cook 15 mins, rotating for even browning, until breast reaches 145 °F / 63 °C.
5. Remove brick, flip chicken, and cook until 150 °F / 66 °C. Rest 5 mins.
6. For sauce: sauté shallots in reserved fat, deglaze with wine, reduce. Add stock, bouillon, thyme, and pepper; reduce again. Off heat, whisk in butter, then lemon juice.
7. Slice chicken, spoon over sauce, finish with sea salt.
Key tips:
• The brick creates even pressure for a crisp, golden crust.
• Use a thermometer—150 °F guarantees juicy chicken.
• Deglaze with wine for a rich pan sauce.
• Resting keeps juices inside where they belong.
👉 Full recipe and technique here: chefsteps.com/activities/pan-seared-brick-chicken
Pan-Seared Brick Chicken | Crispy Skin, Juicy Meat, Perfect Sauce
We’ve found the secret to crispy skin and perfectly cooked chicken—by literally cooking it under a brick. The pressure gives even contact for golden, glassy skin and juicy, tender meat every time.
You’ll need:
• 1 whole chicken
• Kosher salt (0.5% of deboned weight)
• 75 g neutral oil
• 15 g minced shallots
• 60 g dry white wine
• 175 g low-sodium chicken stock
• 3 g chicken bouillon powder
• 0.2 g thyme leaves
• 0.2 g black pepper
• 25 g unsalted butter
• 5 g lemon juice
• Flake salt (optional)
Steps:
1. Split and debone the chicken (see method in video).
2. Weigh and season with 0.5% salt by weight. Skewer to keep flat.
3. Heat skillet with oil until smoking. Add chicken skin-side down, cover with foil, and press with a foil-wrapped brick.
4. Cook 15 mins, rotating for even browning, until breast reaches 145 °F / 63 °C.
5. Remove brick, flip chicken, and cook until 150 °F / 66 °C. Rest 5 mins.
6. For sauce: sauté shallots in reserved fat, deglaze with wine, reduce. Add stock, bouillon, thyme, and pepper; reduce again. Off heat, whisk in butter, then lemon juice.
7. Slice chicken, spoon over sauce, finish with sea salt.
Key tips:
• The brick creates even pressure for a crisp, golden crust.
• Use a thermometer—150 °F guarantees juicy chicken.
• Deglaze with wine for a rich pan sauce.
• Resting keeps juices inside where they belong.
👉 Full recipe and technique here: chefsteps.com/activities/pan-seared-brick-chicken
