Brick in the Wall Bird with Salsa Verde
- 1 (4 to 6-pound) chicken
- 1 teaspoon dried rosemary
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sweet basil
- 2 tablespoons extra-virgin olive oil
- Salsa Verde, recipe follows
- Special equipment: 4 bricks covered in aluminum foil
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped garlic
- 1/2 teaspoon capers
- 1 teaspoon anchovy paste
- 2 tablespoons chopped jarred roasted red bell pepper
- 1 tablespoon chopped onion
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- Salt
- Remove the backbone of the chicken.
- Split the breast plate and press down on the chicken in all joints to flatten it.
- In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil.
- Rub the mixture under the skin of the chicken and the inside cavity.
- Heat a large saute pan over medium-high heat with oil, and place chicken skin side down.
- Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
- Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
- Remove chicken to a cutting board and let rest 5 minutes before slicing.
- Serve with Salsa Verde.
- In a food processor, puree all ingredients but oil and salt until smooth.
- With machine running, slowly add oil until well combined.
- Season with salt, to taste.
- Yield: 1 cup
- Prep Time: 5 minutes
- Ease of preparation: easy
chicken, rosemary, white pepper, paprika, salt, garlic, oregano, sweet basil, extravirgin olive oil, salsa, fresh basil, parsley, red pepper, garlic, capers, anchovy paste, red bell pepper, onion, lemon juice, extravirgin olive oil, salt
Taken from www.foodnetwork.com/recipes/guy-fieri/brick-in-the-wall-bird-with-salsa-verde-recipe.html (may not work)