Brick Chicken That’ll Take You to Heaven

If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. THE RAPTURE HAS COME AND GONE BUT BRICK CHICKEN IS FOREVER! LOOKS LIKE WE BOTH MADE IT UNLESS YOU’RE WATCHING THIS FROM HELL AND/OR IBIZA THEN THAT’S COOL TOO THIS IS FOR YOU MY ANGELS SEE YA AT THE NEXT ONE! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: 1 Whole Chicken 1 Butter 1/2 Head Cabbage 1/2 White Onion 2 Thumbs Ginger 1 Bunch Scallions 2 Cups of Jasmine Rice 2 Bricks 2 Heads of Garlic Salt Pepper 2 Lemons 1 jar Honey 1 jar Chow Chow 1 bottle Apple Cider Vinegar For The Chicken 1. Using a pair of scissors remove the spine from the chicken. Use a paring knife, and remove the rib cage and wishbone from the chicken. 2. Flatten the chicken out, and dry of the skin side with paper towels. Generously season the flesh side with salt and pepper. 3. Preheat an oven to 350 Degrees Fahrenheit. Begin warming a large cast iron pan on medium to medium low heat. 4. Add two tablespoons of butter to the cast iron pan. Once melted, place the chicken skin side down in the pan. Place the bricks on top of the chicken to weigh it down. Continue to cook over medium low heat. Occasionally check the skin side of the bird to assess whether the cooking temperature needs to be adjusted. 5. Once the chicken is cooked about 2/3rds of the way up (check by looking at the side of the chicken) flip it in the pan and place in the oven. 6. Remove the chicken from the oven when it has reached an internal temperature of 155 degrees Fahrenheit. Allow the chicken to rest for ten minutes and come up in temperature. Reserve the cooking juices for the butter sauce. For the Rice 1. Rinse the rice until most of the external starch has been removed and the water runs clear. 2. Add the rice to a small pot with 1 thumb of ginger, 2 cloves of garlic, 1 tablespoon salt, 2 green onions, and 2 tablespoons of butter. Add 3 cups of water to the pot. 3. Cover the pot with a lid and cook over medium high heat until steam begins to escape from under the lid (7-10 minutes). Immediately turn the heat down to medium low and cook the rice for an additional ten minutes. 4. Leave the lid on and let the rice rest for at least 10 minutes. Before serving, fluff the rice with a spatula and adjust the seasoning with salt if necessary. For the Salad 1. Roughly chip the cabbage and break up the pieces. Julienne the onion. 2. Add to a bowl with the juice of 1 lemon, 1/4 cup of olive oil, 1 tablespoon apple cider vinegar, and 2 tablespoons honey. Season to taste with salt. For the Sauce 1. Add 1/2 of butter to a small pot. Add 8 cloves of garlic and one thumb of ginger to the pot. Cook over medium heat until the garlic is nicely caramelized. 2. Add the reserved cooking juices to the pot. Whisk over medium heat until the sauce is emulsified. Season to taste with salt. To Serve 1. Place a large serving of rice on the bottom of the plate. 2. Place the cabbage salad and the chow chow next to the rice on the plate. 3. Carve the chicken. Remove the wing and the leg and place on the plate. Slice the breast. 4. Spoon over the butter sauce and serve.