There’s just something special about going to your favorite pizzeria to enjoy a big pie with all the toppings and a crispy crust. Sure you love it, but have you ever stopped to think what makes it so good? If you've ever made pizza at home, you probably didn't get the same results. That’s because the secret to perfect pizzas every time is a brick oven that cooks the food evenly at a high temperature. Pizza stones may do an adequate job, but just not the same as a brick oven. However, thanks to the clever genius of a California businessman, you can now emulate that brick oven flavor in your own home.
Faheem Chanda, owner of Chanda Home, has developed a revolutionary brick oven that can fit into any standard oven, electric or gas. Founded in 2010, his company strives to help families connect by bringing them back into the kitchen to enjoy being together and eating great food.
Having spent the majority of his career in management positions in technology marketing and sales has helped prepare him to take the helm of his company and develop this wonderful product.
An avid cook himself, Chanda was frustrated with his conventional oven because he never got the results he desired. Uneven heat distribution was the culprit. No matter how good an oven may be, it can still cook unevenly. Even heat distribution is key.
Le Four en Brique, literally translated from French as “the brick oven” has a patent pending design and is made from a special clay blend that helps ensure that everything cooks at the same time. This means that pizza will have a crisp crust and cheese that is beautifully melted, without burning.
Chanda explains a little about how Le Four en Brique works:
“By using the heat generated by your oven's burners, Le Four en Brique mimics the effects of a brick oven and delivers amazing cooking results. Le Four en Brique delivers intense and evenly distributed "dry heat" and it has an incredible effect on savory foods, rotisserie chicken, pizzas, breads and more.”
While the temperatures inside a commercial brick oven can get as high 1200 degrees, Le Four en Brique can conceivably reach 650 degrees or possibly even higher.
Chanda's company is based in California and he is proud of the fact that everything is made in the U.S. Nothing is outsourced, which means that jobs stay here where we need them. He prides himself in products that have superior quality, workmanship and will last a lifetime.
Although Faheem Chanda is not originally from California, he has been there for over 20 years and considers it his home.
Chanda has graciously shared his recipe for a delicious Roast chicken using Le Four en Brique. He is also offering a $100 off coupon for anyone who orders Le Four en Brique. Simply enter the code Yummy when ordering.
He provides a mouth-watering description of the following recipe.
“Try this recipe in Le Four en Brique and you will fall in love with chicken all over again. Great for kids and adults alike, the recipe’s marinade has an infusion of lemon, garlic and rosemary tones. The unique attributes of Le Four en Brique provides incredible cooking results - juicy and flavorful chicken at its best!”
Poulet dans le Four en Brique (Roast Chicken in Le Four en Brique)
Makes 4 servings
- 1 (3 or 4 pound) chicken. If the chicken is more than 4 pounds, simply prepare the chicken butterfly style)
- 2 cups lemon juice
- 1 cup olive oil
- 2 teaspoons salt and pepper
- 3 tablespoons fresh rosemary
- 4 garlic gloves
- 1 teaspoon paprika
- 1/2 teaspoon red peppers (optional)
Directions
- Mix wet ingredients, salt and pepper in a large bowl.
- Add crushed garlic, rosemary and remaining ingredients.
- Insert chicken face down in the bowl and let the chicken marinate at least four hours or preferably
- |overnight.
- After the chicken has marinated, truss the chicken with a cotton string and let the chicken sit for 15 minutes.
- Turn your oven to 450 degrees and preheat the oven for 20 minutes with Le Four en Brique's dome in the oven.
- Wrap foil paper around your ceramic plate ( or you can use any other metal plate) and place the chicken face up.
- Try to add a small lip with the foil so as to avoid any juices spilling into your oven. Place the plate in your oven and let the chicken cook for about 60 minutes.
- Once the skin has developed a dark/caramelized exterior, check the internal temperature of the chicken. If the chicken has reached 170-175 degrees then take the chicken out and let it sit for 3 minutes then serve. If the chicken has not reached 165 degrees internally, then cook for another 5 minutes.
- Garnish the chicken with fresh rosemary for flavor.
Optional:
Add 2 cups of small sized, potatoes, carrots, sweet potatoes etc. on the plate when you are cooking the chicken. The vegetables make a great additional to the meal.
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