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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Harbinger Chicken Brick - Chicken Recipe

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This recipe for Harbinger Chicken Brick - Chicken is from Family Recipes from Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chicken
olive oil
garlic clove
Directions:
Directions:
Soak the whole brick in cold water for 10 min. and give it a good scrub before using. Do not use soap or detergent as the taste will remain in the clay. No fats are required apart from brushing the meat with olive oil before seasoning. According to taste, the inside of the brick may be rubbed with a clove of garlic before cooking time. This improves the flavor of the meat without overpowering it. The meat does not require basting during cooking as it browns itself inside the brick. The natural meat juices that collect in the bottom can be used to make a sauce to go with the meat or strained and served. Poultry or pieces of meat up to 3 lbs. fit in the brick and it is best to fill the brick well. When using frozen meat, thaw and wipe before cooking. The brick should always be put in a cold oven set at a high temp. (500 ). To clean the brick after use, scrub well in plenty of hot water with 2 tablespoons of vinegar or salt.

 

 

 

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