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Chicken under Bricks – Pollo al Mattone

Chicken Under Bricks - Pollo al Mattone
Written by Susan H
Chicken Under Bricks - Pollo al Mattone

Chicken under Bricks - Pollo al Mattone

Don't worry its not a kiln but the weight on top to make this a talking point.
4.36 from 37 votes
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Course: Main Dish
Cuisine: American
Keyword: Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 174kcal

Ingredients
 

Instructions

  • Using a sharp knife or pair of poultry shears, remove and discard the backbone from the chicken.
  • Lay the chicken on a flat surface, skin side up, and flatten the breast by pressing with the heel of your hand-the chicken should be as flat as possible.
  • Rub with lemon juice and season generously with salt and pepper.
  • Heat the oil in a large, heavy skillet over medium-high heat until it is hot but not smoking.
  • Place the chicken in the oil skin side down and place a lid or other skillet on top of the chicken.
  • Place two bricks or other weights totaling about 10 pounds (4.5 Kg) on top of the lid and cook the chicken over medium-high heat until the skin is golden brown, about 12 minutes.
  • Remove the weights and lid and turn the chicken over.
  • Replace the lid and weights and cook 12 minutes more.
  • To test if fully cooked, pierce the thigh with the tip of a sharp knife-the juices should run clear.
  • Transfer the chicken to a serving platter and cover with aluminum foil.
  • Let rest for 10 to 30 minutes before cutting into serving pieces.

Nutrition

Calories: 174kcal | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g