Chef extraordinaire Guy Fieri is on the show tonight. Not only was I down at rehearsal to snap you this photo, but I also have a sneak preview of
the recipe that he’ll share with Jay. Here it is in case you want to go out and get the ingredients early:
Brick In The Wall bird With Salsa Verde
Courtesy Guy Fieri
1 (4 to 6 pound) chicken
1 teaspoon dried rosemary
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
2 tablespoons extra virgin olive oil
Salsa Verde, recipe follows
Special equipment: 4 bricks covered in aluminum foil
Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture all over the chicken—under the skin, on top of the skin, and the inside cavity.
Heat a large saute pan over medium high heat with oil, and place chicken cavity side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
Cook on medium high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F.
Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Inactive prep time: None
Ease of preparation: Easy
