gas grill with cast iron grates Brick chicks.

Barbecue is an important offer for crispy and juicy birds. Nowadays, many Italian menus offer an attractive one --Grand project: "BrickRoast chicken."This becomes the whole chicken, cut it flat, marinate it, and grill it at a certain weight.This is an old technique designed to produce juicy meat and rich brown skin.But is it a gimmick to try to make the basic roast chicken?Our restaurant research shows that in some trends,-The effect of weight on the bird seems to be small.In other countries, however, this seems to be a truly effective approach;The roast chicken is wet and juicy.In our experimental kitchen, we found the secret of success --BBQ: the weight must be heavy enough.Four bricks are enough because they are flat and compact, so they work well.When you're apartOpen the chicken skin on the grill, then put a baking tray full of bricks on the grill, and the weight will flatten the thickness of the poultry steak for quick and even brown ---There is no time for the meat to dry.Turn around and the birds on the other side turn brown and they show up without weight ---Juicy, crispy and with traces of the grill.Things that are good for chickens are good for birds of any size.Roast Cornwall hen-even quail--The mouth-watering result.Brick-Roast chicken preparation and cooking time: about 35 minutes for quail meat, about 45 minutes for roast chicken and chicken, and at least 30 minutes for marinade: you can use casting-Iron Pot (20 to 25 lbs.Flatten the bird.If the weight is equal in size and the distribution is uniform, the effect is best.Make: 4 copies of 2 chickens (about 3 lbs ).Each), 4 Cornwall hens (about 3/4.Each), or 8 quail 4 1/2 to 6 ounces.1/4 cup lemon juice 1/4 cup chopped parsley about 3 tablespoons olive oil 3 tablespoons chopped garlic 1 teaspoon dried basil 1 teaspoon dry Oreo gano1/2 teaspoon thickGround pepper 1/2 teaspoon hot pepper set about 1/2 teaspoon salt lemon corner 1.Remove the neck and internal organs from chicken, hen or quail meat;Reserved or discarded for other purposes.Remove and discard any fat block from the bird.Cut one side on the backbone of each bird with poultry scissors or kitchen scissors, cut completely in half;For chickens, also cut along the other side of the backbone and take out the backbone.Rinse the bird and shoot it dry.Pull the bird open and set the skin on a flat surface;Use your hand to crush the birds.2.In a 9-by 13-Mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, paprika and 1/2 teaspoon of salt.Rub the mixture on the bird.Put on the plate, overlap and stack as needed.Cover and cool for at least 30 minutes or 1 day.3.Place birds, skin side by side in 12-by 17-On a medium coal or medium heat solid bed, inside the grill on the gas grill (you can only hold your hand on the grill level for 4 to 5 seconds)Set a 12-by 17-One-inch baking tray, facing up on the right, Bird.Distribute 4 clean bricks (5 to 6 lbs ).Each) is placed evenly in the pan (seenotes ).4.Cover the grill and cook until the skin turns brown (lift the pan check), the chicken is about 20 minutes, the hen is 18 minutes, and the quail meat is 12 to 15 minutes.Remove the weight pot and flip the bird with a wide spatula.Cover the grill and cook without a weighted pan until the meat on the thigh bone is no longer pink (cut to test) and the time for the chicken and hen is extended by 5 to 10 minutes5.Transfer the bird with the skin up to the platter.If needed, cut the chicken in half with a knife or poultry scissors and the hen in half.Squeeze the bird with a lemon corner.Season with salt.Chicken per serving: 771 cal., 54% (414 cal.) from fat;82 gprotein;46g of fat (12g of sat.);2.3 g carbo (0.2 g fiber);392 mg sodium;264 mg chol.