We received a chicken brick as a wedding present nearly 20 years ago and since then it has received regular use. I used it again at the weekend to cook a large chicken for 5 people.
The brick needs to be soaked in cold water before using. Then you put the chicken inside, which can be challenging with a chicken of this size. I added some butter on top of the chicken before putting the top on the brick. It goes into a cold oven on a 180 heat for a few hours. Ours went into the oven at 1pm and we took it out to rest an hour before serving it at 4pm.
The result of the chicken being cooked inside the terracotta brick is a perfectly moist chicken which is crispy on the outside. It made for a satisfying Sunday roast dinner with enough left overs to put into a stir fry or pasta for another day.