Marlow & Son's Brick Chicken
Prep time
Cook time
Total time
Try this Brooklyn classic from Marlow and Sons
Serves: 4
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon canola oil
  • one 3-4 pound chicken, halved, with the backbone, rib cage, and thigh bones removed (I just halved my chicken and kept the thigh bones in tact)
  • coarse salt and freshly ground black pepper
  • ⅓ cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  1. Heat 2 tablespoons of olive oil and the canola oil (or use bacon fat, like me) in a heavy 10-inch cast-iron skillet over high heat. Season the chicken well with salt and pepper, then when the oil is smoking, add the chicken halves, skin side down. Place another heavy skillet, bottom side down, on top of the chicken, and place two bricks (or, if you for some reason find yourself without random bricks laying around your kitchen, soup cans or something similar will work) in the 2nd skillet to weigh it down as much as possible.
  2. Reduce the head to medium-high and cook the chicken until the skin is extra crispy and golden, about 18-20 minutes. Remove the weights and the top skillet, turn the chicken over with tongs, and pour off any extra fat.
  3. Add in the chicken stock and lemon juice, and cook the chicken over medium-high heat until a thermometer reads about 160 degrees F, about 3-4 minutes. Serve the chicken with the pan's juices and some sautéed vegetables or potatoes.
Recipe by The Crepes of Wrath at