Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Chicken Under a Brick

Ingredients:
  • 1 whole (3- to 4-pound) chicken
    (trimmed of excess fat, then rinsed and patted dry with paper towels)
  • 1 Tablespoon minced fresh rosemary leaves or
    1 teaspoon dried rosemary, plus 2 sprigs fresh rosemary (optional)
  • 2 teaspoons salt
  • 1 Tablespoon coarsely chopped garlic
  • 2 Tablespoons extra-virgin olive oil
  • 1 lemon, quartered

Remove the backbone and split the chicken. Mix together the rosemary leaves, salt, garlic, and 1 tablespoon of the olive oil and rub this all over the chicken. Tuck some of it under the skin as well. Allow to marinate, if time permits, for up to a day, refrigerated.

When you are ready to cook, preheat the oven to 450°F. Preheat a large ovenproof skillet over medium-high heat for about 3 minutes. Press the rosemary sprigs if you are using them into the skin of the chicken. Put the remaining olive oil in the pan and wait a minute for it to heat up. Place the chicken in the pan, skin side down, along with any pieces of rosemary and garlic. Weight the chicken with another skillet or use a flat pot cover and a couple of bricks or rocks. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.

Cook over medium-high to high heat for 10 minutes; transfer, still weighted, to the oven. Roast for 15 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast 10 minutes more. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 160°F to 165°F. Serve hot or at room temperature (refrigerate it if you will not be serving it within the hour), with lemon wedges.

Serves 6.   Zero carbs.

c o m m e n t s :
The great dish of Lucca, Italy, should always be made with the best olive oil available. I weight the chickens with a cast-iron pan and a couple of big rocks. The only problem is that handling the hot, heavy pan takes a steady, strong wrist, so use two hands. The effort is well worth it: This is the simplest and best method for producing a beautiful, crisp-skinned bird. I specify rosemary here, which is delicious. But most herbs are equally wonderful. Try savory (in similar quantity); parsley, basil, chervil, chives (use twice as much); or tarragon, marjoram, or thyme (use half as much).






Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.