Cooking chicken under a brick? Are you serious Frankie G? Well yes I am. The Italian have been doing this for years, and it produces a wonderful crispy skin, and contrary to one's belief, a very juicy bird.
I am using my favorite "GO-TO" marinade for chicken. Fresh lemon, garlic, Italian parsley, sea salt, black pepper, and olive oil. It is really a bright, wonderfully fresh and delicious marinade and compliments chicken very well. I use organic chicken (you can tell by the yellow skin) and it really makes a difference.
The tip with this is technique is to keep your heat source coals only. If the coals are too hot, it could flame up when the fat from the meat falls to the coals, and that you do not want.
Cook time depends upon the size of your bird and will vary - use your good judgement. Mine was around 3.75# - 4# and took about 30 minutes or so. Temperature should be checked where the thigh joins the leg, and mid breast. If the chicken is removed at an internal temperature of 150 and you cover the bird with foil, its internal temperature will rise to 165 after a 10-12 minute rest.
This Eggplant recipe is another family favorite. We prefer it to traditional eggplant parmigiana because it is not fried, and roasting the eggplant in the woodfired oven prior to making this recipe brings out the wonderful, natural flavor of the eggplant. Try it, we bet you will prefer it also!
Woodfired Roasted Vegetables Roasting vegetables brings our their natural sweetness. We roast them, and serve them for appetizers, use them in pannini or pasta, on pizza, etc.
This video gives you an idea of the method of roasting veggies in a woodfired oven. We season them with just sea salt, black pepper and extra virgin olive oil. Herbs can be used, we like thyme with mushrooms, and seeds like fennel or cumin can be experimented with. But a good rule of thumb is to keep it as simple as possible and let the vegetable shine.