“Brick” Chicken

Name: “Brick” Chicken
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tablespoons grapeseed or other neutral oil; 120 g unsalted butter; About 4 litres grapeseed or other neutral oil; 2 tablespoons grapeseed or other neutral oil; 6 garlic cloves; A few branches of thyme; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; About 4 litres grapeseed or other neutral oil; 1 teaspoon Activa-brand transglutaminase (aka meat glue); One 1.35 to 1.8 kg chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Your goal is to completely bone out a whole chicken and end up with two boneless halves, each a breast and a leg connected by skin. Hey, if you’re going to go to the trouble to find transglutaminase to make this recipe, I’m thinking that deboning a chicken is something that’s right up your fun alley.

Ingredients

One 1.35 to 1.8 kg chicken
Coarse sea salt and Freshly ground black pepper
1 teaspoon

Asia
Americas
Korea
United States
Japan
China
Main course
New York

Method

Trim off the wing tips from the chicken, easing your knife into the chicken’s elbows to do so. Reserve the wing tips for another use, like making Taré or adding to stock or broth.
Cut out the wishbone: use your fingers to locate the wishbone, which runs from the chicken’s shoulders to the high point of the breastbone. Using th

Ingredients

Method

Photos