Chicken Under A Brick recipe

Chicken Under a Brick. The name itself might sound a bit unusual, perhaps even intimidating to the uninitiated. But trust me, behind this seemingly quirky moniker lies one of the most foolproof and utterly delicious ways to cook a chicken. In my own kitchen adventures, I’ve tried countless chicken recipes – roasted, grilled, fried, slow-cooked – you name it. But there’s something undeniably special about the “brick chicken,” or as the Italians so aptly call it, “Pollo al Mattone.” The first time I made it, I was skeptical. Could simply weighing down a chicken with bricks really make that much difference? The answer, unequivocally, was YES. The result was a revelation: skin that was unbelievably crispy and evenly browned, and meat that was juicy, succulent, and infused with incredible flavor. My family, usually a tough crowd to impress with new recipes, devoured it. The kids, who are normally picky about chicken skin, were fighting over the crispiest pieces. My husband, a self-proclaimed grill master, admitted it was some of the best chicken he’d ever tasted. Since then, Chicken Under a Brick has become a regular feature on our dinner table, a guaranteed crowd-pleaser that’s surprisingly easy to make and delivers restaurant-quality results every single time. If you’re looking for a way to elevate your chicken game and impress your family and friends, look no further. Prepare to be amazed by the simple magic of Chicken Under a Brick.

Ingredients

To create this culinary masterpiece, you’ll need a handful of fresh, flavorful ingredients. The beauty of Chicken Under a Brick lies in its simplicity, allowing the natural taste of the chicken to shine through, enhanced by a vibrant marinade and the unique cooking method. Here’s what you’ll need to gather:

• Whole Chicken: The star of the show! Opt for a 3-4 pound whole chicken. This size is ideal for even cooking and will comfortably serve 4-6 people. When selecting your chicken, look for one that is plump and feels firm to the touch. Organic or free-range chickens often offer richer flavor, but any good quality whole chicken will work wonderfully. If you’re feeding a larger crowd, you can easily double the recipe and cook two chickens simultaneously, provided you have a cooking surface large enough to accommodate them.
• Olive Oil: Extra virgin olive oil is the foundation of our marinade, adding richness and helping to create that coveted crispy skin. About ¼ cup of good quality olive oil will be sufficient to coat the chicken and infuse it with moisture and flavor. The olive oil also plays a crucial role in preventing the chicken from sticking to the grill or pan during cooking. You can also experiment with infused olive oils for an extra layer of flavor, such as garlic or herb-infused oils.
• Fresh Lemon: Lemon juice is essential for brightening the flavors and tenderizing the chicken. You’ll need the juice of one large lemon, which typically yields about 2-3 tablespoons. The acidity of the lemon not only tenderizes the meat but also helps to cut through the richness of the chicken and olive oil, creating a balanced and refreshing taste. Don’t discard the lemon halves after juicing! You can tuck them under the chicken during cooking for an extra burst of citrus aroma and flavor.
• Garlic: Garlic is a flavor powerhouse, adding depth and pungency to the marinade. You’ll need 3-4 cloves of garlic, minced or finely grated. Freshly minced garlic is always preferable for its robust flavor, but in a pinch, pre-minced garlic from a jar can also work. For a milder garlic flavor, you can roast the garlic cloves before mincing them and adding them to the marinade. Roasted garlic imparts a sweeter, more mellow flavor that complements the chicken beautifully.
• Fresh Herbs: Fresh herbs are key to infusing the chicken with aromatic complexity. A combination of herbs works best, and you have plenty of room to customize this based on your preferences and what you have on hand. Excellent choices include:
  • Rosemary: About 2 tablespoons of fresh rosemary, finely chopped. Rosemary provides a piney, earthy aroma that pairs exceptionally well with chicken.
  • Thyme: About 2 tablespoons of fresh thyme leaves. Thyme offers a slightly lemony and minty flavor that complements the rosemary and garlic beautifully.
  • Oregano: About 1 tablespoon of fresh oregano, chopped. Oregano adds a slightly peppery and robust note to the herb blend.
  • Parsley: About ¼ cup of fresh parsley, chopped. Parsley adds freshness and a vibrant green color to the marinade, as well as a mild, slightly grassy flavor.
  • Sage: For a more autumnal or savory twist, consider adding about 1 tablespoon of fresh sage, finely chopped. Sage provides an earthy, slightly peppery flavor.
  Feel free to adjust the herb ratios to your liking. If you prefer a more pronounced rosemary flavor, increase the rosemary and decrease the thyme, for example. Dried herbs can be used in a pinch, but fresh herbs will provide a much brighter and more vibrant flavor. If using dried herbs, reduce the quantities to about one-third of the fresh herb amounts, as dried herbs are more concentrated.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors. You’ll need about 1 ½ teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Adjust the salt and pepper to your taste. Kosher salt is preferred for its larger crystals, which distribute more evenly and season the chicken effectively. Freshly ground black pepper offers a more complex and aromatic pepper flavor compared to pre-ground pepper.
• Optional: Red Pepper Flakes: For a touch of heat, consider adding a pinch of red pepper flakes (about ¼ teaspoon or less, depending on your spice preference). Red pepper flakes will add a subtle warmth and complexity to the marinade without making the chicken overly spicy.
• The Bricks (or Weights): The crucial element for this recipe! You’ll need two bricks, wrapped securely in heavy-duty aluminum foil. It’s essential to use clean, unused bricks that are free of any chemicals or paint. Wrap each brick thoroughly in several layers of heavy-duty aluminum foil to create a sanitary and safe cooking weight. Alternatively, you can use cast iron skillets, heavy pots filled with cans, or commercially available brick weights designed specifically for cooking. The goal is to have a weight that is heavy enough to flatten the chicken and ensure even cooking and crispy skin.

Instructions

Now that you have all your ingredients assembled, it’s time to bring this Chicken Under a Brick recipe to life. The process is surprisingly straightforward, and the results are well worth the minimal effort. Follow these step-by-step instructions for perfectly cooked, incredibly flavorful brick chicken:

Step 1: Prepare the Chicken

1. Rinse and Pat Dry: Begin by rinsing the whole chicken inside and out under cold running water. This step is important to remove any potential bacteria and ensure a clean starting point. After rinsing, thoroughly pat the chicken dry with paper towels, both inside and out. Removing excess moisture is crucial for achieving crispy skin later on.
2. Butterfly the Chicken (Spatchcocking): This technique is key to the Chicken Under a Brick method. Butterflying, also known as spatchcocking, involves removing the backbone of the chicken so that it can lay flat. This promotes even cooking and allows the weight of the bricks to press the chicken down for maximum skin crisping.
   • Place the chicken breast-side down on a cutting board.
   • Using kitchen shears or sturdy poultry shears, cut along one side of the backbone, starting from the tail end and working your way up to the neck.
   • Repeat on the other side of the backbone to completely remove it. You can save the backbone to make chicken broth later.
   • Open the chicken like a book and press firmly on the breastbone to flatten it. You should hear a slight crack as the breastbone flattens. The chicken should now lay relatively flat.

Step 2: Make the Marinade

1. Combine Marinade Ingredients: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, thyme, oregano (and parsley and sage, if using), salt, black pepper, and red pepper flakes (if using). Ensure all the ingredients are well combined to create a homogenous and flavorful marinade.

Step 3: Marinate the Chicken

1. Massage the Marinade: Place the butterflied chicken in the bowl with the marinade. Using your hands, thoroughly massage the marinade all over the chicken, ensuring it gets into every nook and cranny, both under the skin and inside the cavity. This step is crucial for infusing the chicken with maximum flavor.
2. Marinate Time: Cover the bowl with plastic wrap or place the chicken in a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, or ideally for 4-6 hours, or even overnight for the most intense flavor. The longer the chicken marinates, the more flavorful and tender it will become. If marinating overnight, ensure the chicken is stored safely in the refrigerator to prevent bacterial growth.

Step 4: Prepare the Bricks (or Weights)

1. Wrap the Bricks: If using bricks, ensure they are clean and unused. Wrap each brick securely in several layers of heavy-duty aluminum foil. This is essential for food safety, preventing any contaminants from the bricks from coming into contact with the chicken. Ensure the foil is tightly wrapped to prevent it from tearing during cooking.

Step 5: Cook the Chicken

You have two primary cooking options: grilling or oven roasting. Both methods yield fantastic results.

Option 1: Grilling (Recommended for Best Crispy Skin)

1. Preheat Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. For a charcoal grill, aim for hot coals that are mostly ashed over. For a gas grill, preheat with all burners on medium-high, then adjust as needed.
2. Place Chicken on Grill: Carefully place the marinated chicken skin-side down on the preheated grill grates.
3. Weight Down Chicken: Immediately place the foil-wrapped bricks (or your chosen weights) evenly on top of the chicken, distributing the weight across the entire surface. The weight will press the chicken flat against the grill grates, ensuring even cooking and maximum skin contact for crisping.
4. Grill Time (Skin-Side Down): Grill the chicken skin-side down under the weights for 20-25 minutes. Avoid lifting the bricks or peeking too often during this initial phase, as it can disrupt the cooking process and heat retention.
5. Flip Chicken and Remove Weights: After 20-25 minutes, carefully remove the bricks. Using tongs or two spatulas, gently flip the chicken skin-side up.
6. Grill Time (Skin-Side Up): Continue grilling the chicken skin-side up, without the weights, for another 20-25 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to ensure accurate temperature reading.
7. Rest the Chicken: Once cooked through, remove the chicken from the grill and place it on a clean cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes before carving and serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product.

Option 2: Oven Roasting (Excellent Indoor Alternative)

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Place a wire rack on top of the baking sheet (optional, but helps with air circulation and crisping).
3. Place Chicken on Baking Sheet: Place the marinated chicken skin-side down on the prepared baking sheet (or wire rack).
4. Weight Down Chicken: Place the foil-wrapped bricks (or weights) evenly on top of the chicken, distributing the weight.
5. Roast Time (Weighted): Roast in the preheated oven for 30-35 minutes.
6. Remove Weights and Flip: Carefully remove the bricks. Using tongs or spatulas, flip the chicken skin-side up.
7. Roast Time (Unweighted): Continue roasting skin-side up, without the weights, for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Check the temperature with a meat thermometer inserted into the thickest part of the thigh.
8. Broil for Extra Crispiness (Optional): For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Watch closely to prevent burning.
9. Rest the Chicken: Remove the chicken from the oven and let it rest, tented with foil, for 10-15 minutes before carving and serving.

Step 6: Carve and Serve

1. Carve the Chicken: After resting, carve the chicken into serving pieces. You can separate the thighs, drumsticks, wings, and breast meat.
2. Serve and Enjoy: Serve your perfectly cooked Chicken Under a Brick immediately while it’s hot and crispy. Garnish with fresh herbs or lemon wedges if desired.

Nutrition Facts

Understanding the nutritional content of your meal can be helpful for making informed dietary choices. Please note that these are approximate values and can vary based on the specific ingredients used, the size of the chicken, and cooking methods.

Servings: 4-6

Approximate Nutrition Facts Per Serving (estimated for 6 servings):

• Calories: 450-550 kcal
• Protein: 50-60g
• Fat: 25-35g
  • Saturated Fat: 6-8g
  • Monounsaturated Fat: 15-20g
  • Polyunsaturated Fat: 4-6g
• Cholesterol: 180-200mg
• Sodium: 400-500mg (can vary based on salt added)
• Carbohydrates: 2-3g
  • Fiber: 0-1g
  • Sugar: 1-2g

Important Considerations:

• These values are estimates and can fluctuate. Factors like the fat content of the chicken, the amount of olive oil absorbed, and the specific herbs used can affect the final nutritional profile.
• Skin-on chicken will naturally be higher in fat and calories than skinless chicken. However, the skin is crucial for the crispy texture in this recipe and also contains beneficial nutrients.
• The marinade ingredients contribute minimal calories and carbohydrates, but they are rich in flavor and antioxidants.
• Serving sizes can significantly impact calorie and nutrient intake. Be mindful of portion control.

For more precise nutritional information, you can use online nutrition calculators or apps, inputting the specific ingredients and quantities you used in your recipe.

Preparation Time

One of the many appeals of Chicken Under a Brick is that despite its impressive results, it doesn’t require hours in the kitchen. Here’s a breakdown of the preparation and cooking times involved:

• Prep Time: 20-25 minutes
  • This includes rinsing and drying the chicken, butterflying (spatchcocking) the chicken, mincing garlic, chopping herbs, and mixing the marinade.
  • If you are efficient in the kitchen, you might even be able to shave a few minutes off this time.
• Marinating Time: Minimum 2 hours, ideally 4-6 hours, or overnight.
  • While this is passive time, it’s crucial for flavor development and tenderizing the chicken.
  • Plan ahead to allow sufficient marinating time for the best results.
• Cooking Time (Grilling): 40-50 minutes
  • 20-25 minutes skin-side down under weights.
  • 20-25 minutes skin-side up without weights.
  • Grilling times can vary slightly depending on the heat of your grill and the size of the chicken. Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
• Cooking Time (Oven Roasting): 50-60 minutes
  • 30-35 minutes weighted.
  • 20-25 minutes unweighted.
  • Oven roasting times can also vary slightly depending on your oven’s calibration and the size of the chicken. Again, use a meat thermometer to ensure doneness.
• Resting Time: 10-15 minutes
  • This is essential after cooking, regardless of whether you grill or roast.
  • Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Total Time (excluding marinating): Approximately 1 hour 10 minutes – 1 hour 35 minutes

Total Time (including minimum marinating): Approximately 3 hours 10 minutes – 3 hours 35 minutes

Tips for Time Management:

• Marinate in Advance: Marinate the chicken the night before you plan to cook it. This saves time on the day of cooking and enhances the flavor.
• Prep Ingredients Ahead: Mince the garlic, chop the herbs, and juice the lemon earlier in the day or even the day before. Store them properly in airtight containers in the refrigerator.
• Butterfly Chicken Quickly: With a little practice, butterflying a chicken becomes quite quick. Watch a quick online tutorial if you’re unsure of the technique.
• Efficient Cooking: Grilling tends to be slightly faster than oven roasting for this recipe.
• Resting Time is Hands-Off: While the chicken is resting, you can prepare side dishes or set the table.

Chicken Under a Brick is a recipe that balances impressive results with manageable preparation time. With a bit of planning and efficient execution, you can have a delicious and satisfying meal on the table in a reasonable amount of time.

How to Serve Chicken Under a Brick

Chicken Under a Brick is incredibly versatile and pairs wonderfully with a wide array of side dishes and accompaniments. Its robust flavor profile, thanks to the marinade and cooking method, makes it a fantastic centerpiece for any meal. Here are some delightful serving suggestions to elevate your Chicken Under a Brick experience:

Classic Side Dishes:

• Roasted Vegetables:
  • Roasted Root Vegetables: Carrots, potatoes, parsnips, and sweet potatoes tossed with olive oil, herbs (like rosemary and thyme), salt, and pepper, and roasted until tender and caramelized.
  • Roasted Asparagus: Simple and elegant, asparagus spears roasted with olive oil, salt, pepper, and a squeeze of lemon juice.
  • Roasted Broccoli or Brussels Sprouts: Roasted until crispy and slightly charred, these vegetables offer a delicious contrast to the rich chicken.
  • Roasted Bell Peppers and Onions: Colorful and flavorful, bell peppers and onions roasted until softened and slightly sweet.
• Salads:
  • Fresh Green Salad: A simple mixed green salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the chicken.
  • Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze, offer a classic Italian flavor combination.
  • Mediterranean Salad: A vibrant salad with cucumbers, tomatoes, olives, feta cheese, red onion, and a lemon-herb dressing.
  • Potato Salad or Pasta Salad: Heartier salads like potato salad or pasta salad can make it a more substantial meal, perfect for picnics or barbecues.
• Grains and Starches:
  • Creamy Polenta: The smooth and creamy texture of polenta pairs beautifully with the crispy chicken.
  • Risotto: A flavorful risotto, such as lemon risotto or mushroom risotto, complements the chicken elegantly.
  • Garlic Mashed Potatoes: Classic comfort food that always hits the spot.
  • Roasted Potatoes: Crispy roasted potatoes, seasoned with herbs and garlic, are a perfect match.
  • Couscous or Quinoa: Light and fluffy grains that absorb the flavorful juices from the chicken.

Sauces and Dips:

• Chimichurri Sauce: A vibrant and herbaceous Argentinian sauce made with parsley, cilantro, garlic, oregano, olive oil, vinegar, and red pepper flakes. It adds a zesty and fresh element to the chicken.
• Lemon-Herb Yogurt Sauce: A cooling and creamy sauce made with Greek yogurt, lemon juice, fresh herbs (like dill and mint), and garlic.
• Garlic Aioli: A rich and garlicky mayonnaise-based sauce that adds a creamy and flavorful element.
• Pesto: Basil pesto adds a bright and herbaceous flavor that complements the chicken beautifully.
• Salsa Verde: A tangy and vibrant green salsa made with tomatillos, cilantro, onions, and chili peppers.

Bread:

• Crusty Bread: Serve with crusty bread, such as baguette or sourdough, to soak up the delicious juices and sauces.
• Garlic Bread: Warm and garlicky bread adds a comforting and flavorful side.
• Focaccia: Soft and flavorful focaccia bread, perhaps with rosemary and sea salt, complements the chicken wonderfully.

Presentation Tips:

• Garnish: Garnish the platter with fresh herbs like parsley, rosemary sprigs, or lemon wedges for visual appeal and added aroma.
• Carving: Carve the chicken attractively and arrange the pieces on a serving platter.
• Sauce Drizzle: Drizzle a complementary sauce over the chicken just before serving for added flavor and visual appeal.
• Color Contrast: Pair the golden-brown chicken with colorful side dishes to create an appealing plate.

By thoughtfully selecting your side dishes and accompaniments, you can create a complete and memorable meal centered around the star of the show: Chicken Under a Brick.

Additional Tips for Perfect Chicken Under a Brick

Mastering Chicken Under a Brick is easier than you might think, but a few extra tips can help you achieve consistently perfect results every time. Here are five additional tips to elevate your brick chicken game:

1. Choose the Right Bricks (or Weights) and Wrap Them Securely: As mentioned earlier, ensure you are using clean, unused bricks that are free of any chemicals or paint. Wrapping them properly in heavy-duty aluminum foil is crucial for food safety and prevents any brick debris from contaminating your food. Wrap each brick in multiple layers of foil, ensuring there are no gaps. Alternatively, consider using cast iron skillets, heavy pots filled with cans, or commercially available brick weights designed for cooking. The weight should be substantial enough to flatten the chicken effectively but not so heavy that it crushes it.
2. Don’t Skip the Marinating Step (and Consider Brining): Marinating is not just about flavor; it also tenderizes the chicken. Allow at least 2 hours of marinating time, but ideally 4-6 hours or overnight for maximum flavor penetration and tenderness. For even more succulent chicken, consider brining the chicken before marinating. A simple brine of salt and water (or saltwater with added sugar and aromatics) will help the chicken retain moisture during cooking, resulting in incredibly juicy meat. If brining, reduce the salt in your marinade accordingly.
3. Control the Heat for Crispy Skin Without Burning: Achieving perfectly crispy skin without burning requires careful heat management. Whether grilling or roasting, start with medium-high heat to get the skin nicely browned and crispy. If you notice the skin browning too quickly, reduce the heat slightly. For grilling, you can move the chicken to a cooler zone on the grill if needed. For oven roasting, you can lower the oven temperature slightly if the skin is browning too fast. Using a meat thermometer is essential to ensure the chicken is cooked through without overcooking and drying out the meat while trying to achieve crispy skin.
4. Ensure Even Weight Distribution: When placing the bricks or weights on top of the chicken, make sure they are distributed evenly across the surface. This ensures that the entire chicken is pressed down uniformly, promoting even cooking and consistent crisping of the skin. If using multiple bricks, arrange them to cover the chicken as much as possible. Uneven weight distribution can lead to some parts of the chicken cooking faster than others, resulting in unevenly cooked and crisped chicken.
5. Rest the Chicken Properly Before Carving: Resist the temptation to carve the chicken immediately after it comes off the grill or out of the oven. Resting the chicken for 10-15 minutes is a crucial step for achieving optimal juiciness and tenderness. During resting, the juices redistribute throughout the meat, resulting in a more flavorful and succulent final product. Tent the chicken loosely with aluminum foil while it rests to keep it warm without steaming the skin and making it soggy.

By keeping these additional tips in mind, you’ll be well on your way to consistently creating restaurant-quality Chicken Under a Brick that is both incredibly flavorful and perfectly cooked every time.

Frequently Asked Questions (FAQ) about Chicken Under a Brick

Have questions about Chicken Under a Brick? You’re not alone! This unique cooking method often sparks curiosity. Here are answers to five frequently asked questions to help you confidently tackle this recipe:

Q1: Is it safe to cook with bricks? Are there any risks?

A: Yes, it is generally safe to cook with bricks, but you need to take precautions. Always use clean, unused bricks that have not been treated with chemicals or paint. The primary risk is contamination from the brick itself. To mitigate this risk, thoroughly wrap each brick in several layers of heavy-duty aluminum foil. This creates a barrier between the brick and your food, ensuring food safety. If you are concerned about using bricks, you can use alternative weights like cast iron skillets, heavy pots filled with cans, or commercially made brick weights designed for cooking, which are specifically food-safe.

Q2: Can I use boneless, skinless chicken breasts instead of a whole chicken?

A: While the Chicken Under a Brick method is traditionally used for whole chickens or butterflied chickens, you can adapt it for boneless, skinless chicken breasts, but the cooking time will be significantly reduced. The benefit of the brick is less pronounced with boneless breasts, as they already cook relatively quickly and evenly. If using chicken breasts, still butterfly them to ensure even thickness. Reduce the grilling or roasting time considerably, checking for doneness frequently. Overcooking boneless chicken breasts can easily lead to dryness. The cooking time will likely be in the range of 10-15 minutes per side, depending on the thickness of the breasts and the heat. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). For best results and the classic brick chicken experience, sticking with a whole or butterflied chicken is recommended.

Q3: Can I make Chicken Under a Brick in a pan on the stovetop?

A: Yes, you can cook Chicken Under a Brick on the stovetop using a large, heavy-bottomed skillet (preferably cast iron). Preheat the skillet over medium-high heat. Place the marinated chicken skin-side down in the hot skillet, and then place your foil-wrapped bricks or weights on top of the chicken. Cook skin-side down for about 15-20 minutes, or until the skin is crispy and golden brown. Then, remove the weights, flip the chicken, and cook skin-side up for another 10-15 minutes, or until cooked through (internal temperature of 165°F or 74°C). Stovetop cooking can be a convenient option, especially if you don’t have a grill or want to avoid using the oven. However, grilling or oven roasting may result in slightly more even heat distribution and crispier skin in some cases.

Q4: What if I don’t have fresh herbs? Can I use dried herbs?

A: Yes, you can substitute dried herbs for fresh herbs in the marinade, although fresh herbs will provide a brighter and more vibrant flavor. When substituting dried herbs, remember that they are more concentrated than fresh herbs. As a general rule of thumb, use about one-third the amount of dried herbs compared to fresh herbs. For example, if the recipe calls for 2 tablespoons of fresh rosemary, use about 2 teaspoons of dried rosemary. Good dried herb alternatives for this recipe include dried rosemary, thyme, oregano, and parsley. Rehydrate dried herbs slightly by rubbing them between your fingers before adding them to the marinade to release their aroma.

Q5: How do I store leftover Chicken Under a Brick? How long will it last?

A: Leftover Chicken Under a Brick should be stored in an airtight container in the refrigerator. Allow the chicken to cool completely before refrigerating it. Properly stored leftover chicken will generally last for 3-4 days in the refrigerator. To reheat, you can warm it in the oven at 350°F (175°C) until heated through, or you can reheat it in a skillet on the stovetop. Microwaving can also be used for quick reheating, but it may make the skin less crispy. For best results, reheat in the oven to help maintain some crispiness in the skin. Leftover Chicken Under a Brick is delicious cold in salads or sandwiches, or you can shred it to use in tacos, wraps, or soups.

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