“Chicken under the Brick," otherwise known as poulet crapaudine in French, is a creative way to spruce up your “go-to” chicken entree. Cooking D’Artagnan’s chicken under a brick involves preparing the chicken so it lies flat, searing it skin-side down with a weight on top and finishing the chicken in the oven. The unique technique involves all the flavors of the grill and will yield crisp, golden brown skin and evenly cooked meat, leaving the entire chicken tender and juicy for a superior taste. It is particularly well-suited for smaller chickens up to 2½ pounds. Any heavy, flat apparatus that covers the whole surface of the chicken can work as well as a brick—even a flat double sided grill.