Last few times I've made chicken under a brick, I've lost the skin during the flip. That's the best part of the dish! :-(
I'm cooking the dish in a reasonably well-seasoned cast iron skillet. I start the birds under the brick, skin side down, over medium heat. I brine the birds and rinse them but do not brush them with oil or butter before cooking. Might that be the problem? Is it the temperature at which I'm starting them? What is it? Help!