Another use for Masonry

Grilled Chicken "Under a Brick"

The chicken in this recipie from Dr. Mark Hyman's Ultra Metabolism Cookbook is pressed and cooked under a brick. Two bricks, individually wrapped in aluminum foil, make the best heavy weight for pressing the chicken.

1 (3 to 3 1/2 lb ) whole chicken, backbone removed and flattened
3 Tbs extra-virgin olive oil
2 Tbs fresh lemon juice
2 tsp minced garlic (2 medium cloves)
2 tsp chopped thyme
2 tsp chopped rosemary
1 tsp crushed red pepper flakes
1 1/2 tsp kosher salt
Lemon wedges for garnish

Place the chicken in a shallow dish
In a small bowl, combine the extra-virgin olive oil, lemon juice, garlic, thyme, rosemary, red pepper flakes, and salt. Pour the marinade over the chicken. Cover and refrigerate for at least 1 hour, or overnight, turning the chicken in the marinade at least once. Longer marinating will produce more intense flavor.
Heat an outdoor grill, indoor grill pan, or a large cast-iron skillet to medium-high.
Remove the chicken from the marinade. Place it on the grill or in the pan, skin side down. Weigh the chicken down with two bricks wrapped in aluminum foil placed on a baking sheet. Cook over medium heat for 20 minutes. Turn the chicken and continue to cook for about 20 more minutes, until the outside is brown and crisp and an instant-read thermometer inserted in the thickest part of the chicken reads 170-degrees F.
Remove from the grill and cover loosely with foil. Allow the chicken to rest for 10 to 15 minutes. Cut the chicken into pieces and serve with lemon wedges.

Find more about the Ultrametabolism Cookbook at www.ultrawellness.com
Find more about conventional uses for masonry at www.rmmi.org