Our latest kitchen porn is a chicken brick and we christened it tonight. Having never heard of a chicken brick until a few months ago, I wasn’t sure what to expect. Having made this recipe, I would recommend everyone gets one. A full meal cooked in one pot with very little preparation and an extremely moist, tender chicken at the end of it. Brilliant.
1 x small butternut squash
450g new potatoes
2 x large carrots
1 x large onion
2.5cm piece of fresh ginger
2 x sticks of cinnamon
3 x cloves of garlic
3tbsp runny honey
1 x orange
Soak the chicken brick in a sink of water for 15 minutes.
Peel and roughly chop the onion. Peel and cut the carrots and butternut squash into large chunks.
Zest half the orange.
Peel and chop the ginger then pound the ginger and honey to a paste in a pestle and mortar.
Put the cloves of garlic, cinnamon sticks and orange zest in the cavity of the chicken, rub the honey and ginger paste over the chicken and grind over a little black pepper.
When your chicken brick has soaked, put the chopped onions in the base, the chicken on top of them and scatter the vegetables around the edge.
Put the lid on, place in a cold oven and turn the temperature to 230C/450F/gasmark 8. Cook for 2 hours.
Pour off the juices for gravy and serve. If you want an even crispier chicken skin you can remove the lid and vegetables for the last 15 minutes of cooking time.
Kitchen porn (not optional):