Boasting crispy mahogany skin and a decadent balsamic pan gravy, this brick chicken is one for the recipe books! Making the stock is optional, but it's a great option for using the whole bird.

Preparation

To make the chicken stock, place chicken bones and giblets in a small saucepan and cover with water. Add celery, carrot, shallot, and bay leaf and bring to a boil over medium-high heat. Reduce heat to low and simmer for 1½ hours, skimming the stock frequently.

Preheat oven to 400ºF.

To prepare the chicken, heat olive oil in a large, oven-safe skillet over medium-high heat. Season chicken with salt and pepper. When the oil starts to shimmer, place the chicken skin-side down in the pan. Place the foil-wrapped brick on top.

When the edges of the chicken start to brown, place the whole pan in the oven. After about 25 minutes, start checking the chicken's internal temperature. When the internal temperature reaches 165ºF (this could take up to 10 more minutes), remove pan from oven. Carefully transfer chicken to a platter and to rest.

Pour out all but about 1 tablespoon of the pan oil, then place pan over medium-low heat. Add the flour and whisk vigorously for 2–3 minutes, or until the flour and oil mixture takes on a nutty aroma. Add the diced figs and deglaze the pan with the balsamic vinegar, taking care to scrape up all the brown bits stuck to the bottom of the pan.

Add 2 cups of chicken stock and continue whisking until the gravy becomes thick enough to coat the back of a spoon.

Serve half of the bird per person or carve into quarters to serve four. Serve with a liberal helping of the pan gravy.