Recipe - Brick Roasted Chicken With Chestnut Stuffing And Chicken

2 pound Chickens; (2 to 3)
4 tablespoon Oil
2 Cloves garlic; mashed
2 tablespoon Marjoram; chopped
2 Lemons; Zest of
2 tablespoon Oil

CHESTNUT STUFFING
2 ounce Oil
2 ounce Butter
1 cup Diced carrots
1 cup Diced onions
1 cup Diced celery
1 tablespoon Chopped fresh marjoram
1 tablespoon Chopped fresh thyme
2 qt Stale focaccia; cut into
1inch
; cubes
4 ounce Chicken stock
4 ounce Cider
1 pound Roasted; peeled, and cleaned
; chestnuts cut into
; quarters
Salt and pepper; to taste

CHICKEN JUS
2 ounce Olive oil
Bones from chicken
8 Cloves garlic
1 cup Shallots; roughly chopped
1 cup White wine
1 cup Port wine
1 qt Chicken stock
1 qt Veal stock
2 ounce Olive oil
2 ounce Butter
Salt and pepper; to taste

Preheat oven to 450 degrees.

Cut backs, collarbones and wing tips from chickens and reserve.

In a bowl combine oil, garlic, marjoram, and lemon zest. Place
chicken in marinade and marinate for up to 12 hours.

In a hot skillet Chef heats oil and places chicken skin side down.
Wrap a brick or weight in foil and place on top of each piece of
chicken. Reduce heat and brown chicken slowly. When skin is evenly
browned, turn chicken over, pour off fat, and replace brick on top of
chicken. Place skillet in oven for about 20 minutes or until chicken
is cooked through.

S: 4