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The Recipe Instructions |
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Ingredients
1 whole chicken - (3 to 4 lbs), trimmed of excess
fat, rinsed and patted dry
1 tbsp minced fresh rosemary leaves
= (or 1 tspn dried rosemary), plus
2 sprigs fresh rosemary, (optional)
2 tsp salt
1 tbsp coarsely-chopped garlic
2 tbsp extra-virgin olive oil
1 lemon, quartered
Directions
Remove the backbone and split the chicken. Mix together the rosemary
leaves, salt, garlic, and 1 tablespoon of the olive oil and rub this all
over the chicken. Tuck some of it under the skin as well. Allow to
marinate, if time permits, for up to a day, refrigerated.
When you are ready to cook, preheat the oven to 450 degrees. Preheat a
large ovenproof skillet over medium-high heat for about 3 minutes. Press
the rosemary sprigs if you are using them into the skin of the chicken.
Put the remaining olive oil in the pan and wait a minute for it to heat up.
Place the chicken in the pan, skin-side down, along with any pieces of
rosemary and garlic. Weight the chicken with another skillet or use a flat
pot cover and a couple of bricks or rocks. The basic idea is to flatten
the chicken by applying a fair amount of weight evenly over its surface.
Cook over medium-high to high heat for 10 minutes; transfer, still
weighted, to the oven. Roast for 15 minutes more. Take the chicken from
the oven and remove the weight; turn the chicken over (it will now be skin
side up) and roast 10 minutes more. To check for doneness, insert an
instant-read thermometer into the thickest part of the thigh; it should
read 160 to 165 degrees. Serve hot or at room temperature (refrigerate it
if you will not be serving it within the hour), with lemon wedges.
This recipe yields 6 servings; zero carbs.
Comments: The great dish of Lucca, Italy, should always be made with the
best olive oil available. I weight the chickens with a cast-iron pan and a
couple of big rocks. The only problem is that handling the hot, heavy pan
takes a steady, strong wrist, so use two hands. The effort is well worth
it: This is the simplest and best method for producing a beautiful,
crisp-skinned bird. I specify rosemary here, which is delicious. But most
herbs are equally wonderful. Try savory (in similar quantity); parsley,
basil, chervil, chives (use twice as much); or tarragon, marjoram, or thyme
(use half as much).
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 42 Calories; 5g Fat (88.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 711mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 6
Diet Chicken Under A Brick Recipe brought to you by Diet Recipes To-Go
Types of dietThe South Beach Diet The South Beach diet is a diet plan created by Dr. arthur agatston, a cardiologist from miami, usa, which emphasizes that dieters should be eating "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats" Agatston invented his weight loss regime for people who have cardiac problems, as a consequence of his detailed analysis of scientific research on other nutritional studies. Examples of good foods include, broiled ham, turkey breast, fish and shellfish, provolone cheese, pecan halves, eggs and certain vegetables, such as black beans, celery and sprouts. |