A few weeks ago you may remember seeing an interesting chicken recipe that utilized bricks on top of the chicken while BBQing. In that post I used chicken breasts, not my favorite but it worked at the time.
Over the 4th of June weekend I had the opportunity to use my sister-in-law’s (Carrie) kitchen and BBQ. What a relief
from that cramped kitchen I work in. Anyways, this time I boned three chickens and attemped the “Italian Chicken Under a Brick” recipe again.
To start with, I cut the backbones out of the chickens (saved them for stock), and flipped over the chicken to remove the ribs and breast bone. I removed the wish bone and part of the wing. Emeril has a quick video that will help you get started on deboning a chicken – Emeril.
Cooking with whole chickens is wonderful and makes you never want to by that package of skinless, boneless chicken breasts ever again. As you shouldn’t, those whole fryers are cheaper and taste better.