Recipes from Hell's Kitchen S2E1：Brick Chicken with Herb Gremolata

Christina Wilson（前地獄廚房冠軍、現(xiàn)地獄廚房副廚）為配合Fox出版的Hell's Kitchen Cookcook做的示范視頻，視頻下附有非常詳細(xì)的文字食譜，供大家參考。本食譜需要配合視頻使用。

磚頭雞，或者磚頭壓雞，是一個(gè)外脆里嫩，而且比烤雞節(jié)省一半時(shí)間的食譜。磚頭雞的第一步，需要用到一個(gè)叫spatchcocking的技巧，就是把背骨去除。然后雞肉皮朝下在熱鍋里煎，上面壓上重物。如果手頭上沒(méi)有順手的磚頭，找個(gè)沉一點(diǎn)的煎鍋也可以。重物可以讓皮變得酥脆，同時(shí)把油和肉汁煎出來(lái)，讓雞肉美味多汁。

格萊莫拉塔是一種經(jīng)典的調(diào)味料，材料包括檸檬皮、大蒜、香料。一般用于搭配小牛肉，例如意式燉牛腿。你也可以用來(lái)搭配海鮮，來(lái)增加亮色。

INGREDIENTS:

GREMOLATA
? 1 tablespoon finely minced lemon peel
? ? cup finely minced parsley
? 1 tablespoon fresh tarragon
? 2 teaspoons finely minced garlic

BRICK CHICKEN
? 1 whole 3- to 4-pound chicken, backbone removed, trimmed of excess fat, rinsed, and dried
? Kosher salt and freshly ground black pepper to taste
? 2 tablespoons extra virgin olive oil, divided
? 1 lemon, cut into quarters

材料：

格萊莫拉塔

? 1湯匙檸檬屑
??1/4杯切碎的歐芹
? 1湯匙新鮮龍蒿?
? 2茶匙細(xì)切大蒜

磚頭雞

??1只3-4磅的全雞，去除脊椎骨、多余的脂肪，沖洗然后干燥
? 適量粗鹽和黑胡椒
? 2湯匙特級(jí)初榨橄欖油
? 1個(gè)檸檬，切四等份

DIRECTIONS:

FOR THE GREMOLATA
? MIX ingredients in a small bowl and set aside.

FOR THE BRICK CHICKEN
? PREHEAT the oven to 500°F.

? MIX 1 tablespoon olive oil and salt and pepper together in a small bowl. Place the chicken on a cutting board, skin side down. Using your hands, press down firmly on the breastbone to flatten the breast. Brush the chicken on both sides with the olive oil mixture.

? HEAT an ovenproof skillet (preferably nonstick if you have one) large enough to hold the flattened chicken over medium-high heat for about 3 minutes. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.

? PLACE the chicken in the skillet, skin side down; weight it with another skillet or with one or two bricks wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.

? COOK over medium-high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Take the pan out of the oven and remove the weights; turn the chicken over and roast 10–15 minutes more, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.

步驟：

格萊莫拉塔

混合所有材料，放置備用

磚頭雞

1、烤箱預(yù)熱500華氏度

2、在碗里把1湯匙的橄欖油、鹽和黑胡椒混合。雞放在砧板上，皮朝下。用手壓胸骨，把雞胸壓平。用刷子在兩面刷上油

3、燒熱一個(gè)可以進(jìn)烤箱的大煎鍋（最好是不粘鍋），尺寸要能放下攤開(kāi)的雞，中高火煎約3分鐘。把剩余的油倒進(jìn)鍋里，加熱30秒

4、雞皮朝下放在煎鍋上，用另一個(gè)煎鍋或者一兩塊包了鋁箔紙的磚頭作為重物壓上。這么做的目的是用均勻的壓力把雞壓平

5、用中高溫繼續(xù)加熱5分鐘，然后進(jìn)烤箱。烤15分鐘。15分鐘后，移開(kāi)重物，雞翻面，然后再烤10-15分鐘，或烤至流出的汁水清澈，用肉溫計(jì)測(cè)量大腿肉最厚的部分應(yīng)該是165華氏度

這個(gè)系列終于有新視頻了，只是我不記得地獄廚房里有磚頭雞這道菜......