CHICKEN WITH LEMON AND BLACK OLIVES COOKED UNDER A BRICK Serves 4-6 To have the chicken lay flat under a “brick” you need to remove the back bone and the wish bone. Removing the wish bone will make it easier to carve. This flattened chicken (think of a road runner cartoon) is a fast and delicious way to prepare chicken and is referred to as “spatchcock” chicken. It allows the chicken skin to crisp up beautifully and capture the juices to make a light pan sauce in the when finished. In place of the cast iron pan you can buy 3 bricks, then wrap in heavy duty aluminum foil. Two of the bricks are placed on each breast and the other on top of the 2 bricks. 1- 4 lb. Chicken, organic free range 2 lemons one sliced thin, about 1/8”, and the juice of 1 8 black olives (in brine), pitted and cut in half Kosher salt and freshly ground pepper Lemon wedges to pass when serving. 1. Pre heat oven to 375°. 2. Remove the back bone: using poultry shears cut from the parson’s nose to the neck along one side of the back bone. Making sure you go in between the joint for the thigh and wing. Do the same to the other side of the back bone. Turn chicken skin side up and use a boning knife to remove the wish bone. Flatten the chicken pressing hard on the breast using the palm of your hand. 3. Place a slice of the lemon under the skin on each breast and 4 olive pieces; then place a slice of lemon under the skin of each thigh along with a 2 more olive pieces. Season with salt and pepper. 4. Place a pan (which will fit the chicken) on the stove on medium high heat. Add the chicken skin side down. Place another pan (cast iron) on top to weigh down (The heavier the better. Make sure both pans can fit and go into the oven.) Cook on top of the stove for about 5 minutes until the skin begins to brown. Then place in the oven and cook for about 25 minutes until the internal temperature is 150°. 5. Place on carving board and allow to rest for 15 minutes under an aluminum foil tent to keep warm before serving. Alternative way of cooking is to cook on the grill place the chicken skin side down over a hot grill and cook until the skin is crisp and golden. Then move it to a place on the grill away from direct heat and continue to cook until it reaches the internal temperature of 150°. Follow instructions from step 5 above. You can make a pan sauce remove excess fat then adding 1 tablespoon of chopped shallots to the pan and sauté gently for about 2 minutes then add ¼ cup white wine allow it to reduce. Take the liquid which drained from the chicken as it rested and add to the sauce reduce over high heat until you have a thick almost syrupy sauce then remove from heat and swirl in a tablespoon of room temperature butter. Equipment: Non-stick sauté pan Cast iron pan Poultry shears Carving Board ©Julie Logue-Riordan 2005