The Semicolons
Public Files
Brick In The Wall Bird With Salsa Verde
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 10 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
Chicken
- 1 5 Pound Chicken
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon White Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Granulated Garlic
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Sweet Basil
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Bricks
Salsa Verde
- 1/2 Cup Fresh Basil Leaves
- 1/2 Cup Fresh Parsley Leaves
- 1/2 Teaspoon Red Pepper Flakes
- 1 Tablespoon Garlic
- 1/2 Teaspoon Capers
- 1 Teaspoon Anchovy Paste
- 2 Tablespoons Roasted Red Bell Pepper
- 1 Tablespoon Onion
- 2 Tablespoons Lemon Juice
- 1/3 Cup Extra Virgin Olive Oil
- Salt
Preparation
Chicken
- Cover Bricks With Aluminum Foil
Salsa Verde
- Chop Garlic
- Chop Red Bell Pepper
- Chop Onion
Directions
Salsa Verde
- In a food processor, puree all ingredients, except oil and salt, until smooth.
- With machine running, slowly add oil until well combined.
- Season with salt, to taste.
Chicken
- In a small bowl, mix together rosemary, white pepper, paprika, salt, garlic, oregano, and basil.
- Remove backbone from chicken, split breast plate and press down on all joints to flatten.
- Coat chicken with rub, under the skin and inside the cavity.
- Heat a large saute pan over medium high heat, with oil, and place chicken skin side down.
- Place another large saute pan on top of the chicken, and place the 4 bricks inside the top pan.
- Cook on medium high heat for 7 to 10 minutes on both sides, or until internal temperature reaches 165^o F (75^o C).
- Remove chicken to a cutting board and let rest 5 minutes before slicing.
- Serve immediately with salsa verde.