This is the first of my recipes that are delicious, low-FODMAP, Paleo, and autoimmune protocol friendly. I first heard of (and ate) brick chicken the last time I visited my sister in Milwaukee. I think it was the only place we went where I was able to eat something other than beef. It was so good I wished I had ordered two! (Also because it was small.)
It’s very easy to make, but not very easy to prepare. Most recipes tell you to cut a whole chicken in half and if you know how to do that, great. But halfway through my hack job, I was sweating, crabby, and I thought This is for the birds. Pun intended.
Half a bird is what you see in the picture, but the second time I made this I used chicken wings, which was so much easier so that’s what this recipe is for. But you’re more than welcome to chop away at a whole chicken.
- 4 chicken wings (including the actual wing)
- Salt and pepper
- 1 tablespoon of olive oil
- 1 brick or something as heavy to weigh down your second pan
- 2 skillets, one slightly smaller than the other
Rinse the chicken under water, pat dry, and set in the fridge for about 30 minutes so the skin can dry out.
Wrap the smaller skillet in tinfoil.
In the larger skillet heat the oil over medium heat.
Rub the chicken on both sides with salt and pepper.
Add the chicken meat side down to the larger pan and then place the smaller pan with the brick on top of the chicken.
Cook for 25-30 minutes.
Flip the chicken over and cook without the smaller skillet on top for about 10 more minutes.
Elimination Diet safe: Yes!