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Chickenbrick Recipes

Our chicken brick is a very versatile cooking utensil - and not just for chicken! See some delicious recipes below, including stuffed peppers; roast pork Swedish style or stuffed flank of beef.

To see our current range of chickenbricks, then please CLICK HERE.

Stuffed Flank of Beef Recipe

1lb (1/2kg), flank of beef         

¾ cup, chopped celery

Salt, pepper, flour        

2 small onions, chopped

4 cups breadcrumbs    

1½ teaspoons sage, chopped

Score the flank of beef lightly crosswise. Sprinkle with salt and pepper, dredge with flour and pound well with potato masher. Combine breadcrumbs, onion, celery and sage. Moisten with water and season with salt and pepper. Spread stuffing over flank of beef, roll meat and tie or fasten edge with skewer.

Place in pre-soaked Chicken brick, cover. Put into cold oven and turn temperature to 220° C, Gas mark 7, for 120 minutes.

Stuffed Peppers Recipe

4 large green or red peppers

1/2lb (500g) minced beef

salt, pepper and nutmeg

6 tablespoons chopped onion

4 tablespoons chopped bacon

2 tablespoons parsley, chopped

3 eggs

¼ cup bread crumbs

¼ cup cooked rice

2 cups tomato juice


Mix all ingredients and stuff peppers. Put stuffed peppers into the pre-soaked chicken brick, add two cups tomato juice. Cover and put into cold oven. Turn to 220 C, Gas mark 7, and bake for 60 minutes.

Rolled Pork Shoulder Recipe

2lb (1kg) rolled pork shoulder

2 carrots, sliced

¼ cup celery, sliced

¼ cup onion, sliced

1 green pepper, cut in strips

2 medium tomatoes, sliced

4 large potatoes, sliced

salt, pepper

¼ teaspoon marjoram

2 cups beef stock


Put all ingredients into the pre-soaked Weston Mill Chicken Brick, rub salt on to create crackling and add spices. Cook from cold with cover off at 220° C, gas mark 7 for 1/2 hour, then cover and cook for further 1½ hours at 200° C, gas mark 6.

Roast Pork Swedish Style Recipe

3lb. (1½kg) boned shoulder of pork (plus reserved bones)

2 large apples, peeled and sliced

1 large onion, sliced

1/2lb. (225g) dried prunes, (soaked in red wine overnight)

6 tablespoons brandy, salt, thyme, or sweet basil

After soaking the Chicken Brick, put in bones, onions, sliced apples and 5 soaked prunes. Sprinkle with brandy, place the pork salted and rubbed with thyme, fat side up, into Chicken Brick and put into cold oven. Turn temperature to 220° C, Gas mark 7, and bake for 2 hours.

The remaining prunes can be boiled with the red wine and served with the roast.

Chicken and Asparagus Casserole Recipe

1lb (½kg) cooked asparagus spears, fresh or frozen

1lb (½kg) cooked chicken, sliced

1 can condensed cream of chicken soup

¼ cup double cream salt and pepper

½ cup of grated Parmesan cheese

1 tablespoon butter, paprika

Place cooked asparagus in a layer on the bottom of pre-soaked Chicken Brick. Lay chicken slices on top, overlapping them if you have plenty of chicken. In a saucepan mix soup, cream, seasoning and half of the cheese. Cook over low heat until smooth and well blended, stirring constantly. Pour sauce over the chicken slices, covering completely. Top with remaining cheese, dot with butter, sprinkle lightly with paprika. Put uncovered into cold oven, turn temperature to  220° C, Gas mark 7, and bake until golden brown about 20—30 minutes.

Chicken Napolitano

1 chicken

2 onions, sliced

2 green peppers

1 clove of garlic

pepper and salt cayenne pepper

Parmesan cheese, grated


Lay onions and green peppers into pre-soaked chicken brick, season lightly and add garlic. Season chicken with salt, pepper and cayenne pepper and place them into the chicken brick. Put into cold oven, turn temperature to 180° C, Gas mark 4, and bake for 120 minutes. (If you wish to have stuffing, then add to chickenbrick after 1 hour).

Sprinkle with Parmesan cheese and return to oven, bake uncovered for 10 more minutes.