I made this recipe:
CI's Chicken Alla Diavola
Serves 3 to 4.
Published July 1, 2003.
Instead of two bricks and a rimmed baking sheet, you can use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle(s) will be hot.
Chicken and Brine
2 medium heads garlic
3 bay leaves, crumbled
1/2 cup table salt
1 whole chicken (3 to 3 1/2 pounds), butterflied and pounded (see illustrations below)
1 teaspoon vegetable oil
4 medium cloves garlic , pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1/4 cup olive oil
1 lemon cut into wedges, for serving
1. TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.
2. FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.
3. TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. After brining, slip fingers underneath skin of breasts and legs to loosen. Rub 2 tablespoons infused oil under skin.
4. TO COOK THE CHICKEN: Adjust oven rack to lowest position; heat oven to 450 degrees. Heat vegetable oil in heavy-bottomed, ovenproof, nonstick 12-inch skillet over medium-high heat until it begins to smoke. Swirl skillet to coat evenly with oil. Place chicken, skin side down, in hot pan and reduce heat to medium. Place weight (see note above) on top of chicken and cook, checking every 5 minutes, until evenly browned, about 25 minutes. (After 20 minutes, chicken should be fairly crisp and golden; if not, turn heat up to medium-high and continue to cook until well browned.)
5. Remove weight from chicken and, using tongs, carefully transfer chicken, skin side up, to clean plate. Pour off any accumulated fat in skillet. Place chicken back in skillet, skin side up. Transfer skillet to oven and roast until thickest part of breast registers 160 degrees on instant-read thermometer, 10 to 15 minutes. Transfer chicken to cutting board and let rest 10 to 15 minutes. Cut chicken into serving pieces, drizzle with remaining infused oil, and serve with lemon wedges"
posted by Goodhealthgourmet but used the grilling instructions which were on the thread but I can't find it now. Anyway, absolutely loved it. My question though is: How would it be if I used boneless loin chops instead? I'm thinking the brine solution could absolutely work and since there is no skin, maybe brush the garlic/pepper oil on the last few minutes of cooking? I tried looking on the cooks illustrated site to see if there were perhaps reviews but you have to have a subscription to even get to the recipe. My other question is if I could put chops in the brine before work and then grill when I got home? The recipe says two hours but lots of times I see recipes where the time is much longer.
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