Chicken under Bricks – Pollo al Mattone is a surprise of a dish as you do use bricks. However, they are used to flatten the chicken whilst cooking and not in a brick oven. The recipe of a whole chicken and lemon juice may sound simple but the result is amazing. The two combine to create a subtle flavour that is addictive. Served as a main dish and is ideal as a bbq recipe.
Chicken under Bricks – Pollo al Mattone
- 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.