Copycat Chicken Under A Brick

Macaroni Grill is one of our favorite casual dine-in restaurants.  From the fried mozzarella, all the way to the tiramisu.  The chicken under a brick is one of the most succulent meals they have on the menu.  The aroma of rosemary almost fills up the entire restaurant when it is ordered.  Kevin thought he’d create his own take on the popular meal.  Now, if they actually cook it under a brick.. we don’t know.  We thought we’d go ahead and do that anyway because we’re just cool like that.  This is Kevin’s chicken under a brick.

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The Chicken:

The night before cooking.  Kevin got 2 leg quarters, pressed down on to them firmly to flatten and tenderize them.
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Next, he finely chopped some rosemary and garlic and then spread the mixture all over the chicken with some salt, pepper and olive oil.  Seal it in a bag and then store it in the fridge to marinate over night.

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The next evening, it was time for this fantastic feast.  Kevin pulled the chicken out of the fridge and one more time, prepped some minced garlic and rosemary.

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We literally took two bricks from the garden. Wrapped them completely in foil, and set them aside for the most epic meal of a life time.  Make sure to preheat your oven to 500°F.

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Heat up a cast iron skillet on the stove to maximum heat.  In the meantime, throw some rosemary sprigs on the skin side of the chicken.

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Put the chicken in the heated cast iron, skin side down.  Put the bricks on top of the chicken as a weight.  Cook for 5 minutes.  Once the 5 minutes is up, put it in the 500°F oven as is for 15 minutes.  Be very careful and ask for help!  It will be really heavy!

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Once the 15 minutes in the oven is up, take the bricks off and flip the chicken over so that the skin side is facing up.  Put it back in the oven for an additional 15-20 minutes.

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Take the chicken out and let it sit for a bit.

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White Truffle and Goat Cheese Mashed Potatoes With Duck Fat:

Prep the potatoes by mincing some garlic and chives.

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Kevin and I like to keep a jar of rendered duck fat on hand.  Duck fat creates the best flavor profile for potatoes and veggies.  We also use the duck fat to let our duck swim in it for the best duck confit.

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Start off by boiling some red potatoes (or any kind of potato you like) in garlic salted water until soft.  Once that is done, heat up a sauce pot to medium high heat, add in some of the rendered duck fat and about a tablespoon of butter.

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Add in the soften potatoes.

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Add in some heavy cream.

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Whisk or mash these and add about 2 dollops of sour cream.

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Throw in some goat cheese and season the potatoes to taste.

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Once at desired flavor and heat, finish off with a drizzle of white truffle oil and mix well.

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Grate up some aged gouda.

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Put the potatoes in some small oven-safe dishes, top with the grated gouda and place in a hot oven on broil until the cheese is browned.

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I don’t know how many times I’ve taught you guys how to make asparagus, so I’m not gonna explain how.  It did pair really well with this dish though.

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The Finale:

Plate your dish, transfer the mashed potatoes over and sprinkle with the chopped chives.  Serve and enjoy!

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This was one of Kevin’s best meals ever.  It came out so flavorful and delicious.  Although some of our dishes take a lot of time and effort, it is definitely what a dish needs to make it the best.  Don’t be lazy!  I’d love to hear how you guys did with this recipe!  Let me know!  Happy cooking!

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2 thoughts on “Copycat Chicken Under A Brick

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