Pollo al Mattone (Italian Roast Chicken Under a Brick)

Name: Pollo al Mattone (Italian Roast Chicken Under a Brick)
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup (120ml) of extra-virgin olive oil, with additional for drizzling; Juice and zest of 1 lemon (around 2 tablespoons or 30ml of juice), with finely minced zest, also providing lemon wedges for serving; 1 teaspoon of red pepper flakes; Finely minced needles from an 8-inch rosemary sprig; Finely minced leaves from 1 large sage sprig (approximately 8 leaves); Finely minced 4 medium cloves of garlic; 1 4to 5-pound (1.8 to 2.3kg) chicken; Kosher salt and freshly ground black pepper; Cooking spray, like Pam, or another neutral oil, for greasing the equipment

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By AprilPublished Jan 30, 2024

Have you ever tried cooking chicken under a brick? No, I'm not talking about some kind of bizarre magic trick.

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Pollo al Mattone (Italian Roast Chicken Under a Brick)

Total: 1 hr 30 min
Servings: 4

Method

In a medium bowl, combine olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.
Using sharp kitchen shears, remove the spine from the chicken and flatten it by applying pressure to the breastbone. Transfer the chicken to a baking dish.
Season the chicken with salt and pepper, then add the marinade and rub it all over the chicken. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
Preheat the oven, along with any necessary cooking equipment, to 475째F (245째C).
Remove as much marinade and minced aromatics from the chicken as possible. Grease the bottom skillet/roasting vessel with cooking spray or oil and place the chicken in it, skin side up.
Grease the bottom of the top weight (such as foil-wrapped bricks or the second skillet/chicken-press weight, depending on your setup). Press the top weight down on the chicken, ensuring it covers the breast and legs evenly.
Transfer the chicken to the preheated oven and cook for about 30 minutes, or until the thickest part of the breast registers 150째F (66째C) on an instant-read thermometer.
Remove the chicken from the oven, take off the top weight, and allow the chicken to rest for 5 to 10 minutes.
Carve the chicken and serve it with

About this recipe

Have you ever tried cooking chicken under a brick? No, I'm not talking about some kind of bizarre magic trick. It's actually a traditional Italian cooking method called Pollo al Mattone, which translates to "chicken under a brick." This technique involves pressing a whole chicken flat and cooking it with a weight on top to achieve a beautiful crispy skin and juicy, flavorful meat. Let's explore this unique way of cooking chicken and discover why it's worth a try!

The Magic of Pollo al Mattone

Imagine a perfectly roasted chicken with a crispy golden skin that crackles when you bite into it. Now, imagine that same chicken with meat so tender and juicy it practically melts in your mouth. That's the magic of Pollo al Mattone. By flattening the chicken and applying pressure with a weight, you create more surface area for the skin to crisp up while simultaneously ensuring even cooking throughout the meat. The result is a chicken that is both succulent and crispy, a true delight for your taste buds!

How to Cook Pollo al Mattone

The first step in cooking Pollo al Mattone is to butterfly the chicken. This involves removing the backbone and flattening the bird by pressing it down firmly. Once the chicken is flattened, it's time to season it with your choice of herbs, spices, and marinades. You can get creative here and experiment with different flavor combinations. After seasoning, place the chicken skin-side down on a hot grill or in a skillet. Then, place a weight on top, such as a cast-iron skillet or a brick wrapped in foil, to press the chicken down.

Why Use a Brick?

Using a brick as a weight might seem strange, but it serves a purpose. The weight helps to press the chicken flat, allowing for even cooking and creating that coveted crispy skin. Just make sure to wrap the brick in foil to prevent any unwanted flavors from seeping into the chicken. If you don't have a brick, a cast-iron skillet or a heavy pot will work just fine.

In Conclusion

Pollo al Mattone is not your ordinary roasted chicken. It's a culinary adventure that combines crispy skin and tender meat in a way that will leave you craving more. Whether you try it on the grill, stovetop, or in the oven, the results will be nothing short of delicious. So, grab a brick or a heavy skillet, gather your favorite seasonings, and embark on a flavorful journey with Pollo al Mattone!

Frequently asked questions

. Is Pollo al Mattone only cooked on the grill?: No, Pollo al Mattone can be cooked on a grill, stovetop, or even in the oven. The key is to use high heat and a weight to press the chicken down.
. How long does it take to cook Pollo al Mattone?: The cooking time can vary depending on the size of the chicken, but on average, it takes about 30-40 minutes. The best way to determine if the chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (75°C).
. Can I use boneless chicken for Pollo al Mattone?: While traditionally Pollo al Mattone is made with a whole chicken, you can certainly use boneless chicken breasts or thighs. Just adjust the cooking time accordingly, as boneless cuts tend to cook faster.
. What are some recommended seasonings for Pollo al Mattone?: Popular seasonings for Pollo al Mattone include garlic, rosemary, thyme, lemon zest, and chili flakes. Feel free to customize the seasonings to your taste preferences.
. Can I marinate the chicken before cooking?: Absolutely! Marinating the chicken before cooking adds an extra layer of flavor. You can use a simple marinade of olive oil, lemon juice, garlic, and herbs. Just make sure to pat the chicken dry before seasoning and cooking.
. What can I serve with Pollo al Mattone?: Pollo al Mattone pairs well with a variety of side dishes. Some popular options include roasted vegetables, mashed potatoes, a fresh salad, or a crusty baguette. The choice is yours!
. Can I use this technique for other meats?: While Pollo al Mattone refers specifically to chicken, you can apply a similar technique to other meats, such as Cornish hens or even pork chops. Just adjust the cooking time and weight accordingly.
. Is Pollo al Mattone a healthy cooking method?: Pollo al Mattone can be a healthy cooking method, especially if you remove the skin before eating. The weight used in the cooking process helps render some of the fat from the skin, resulting in a crispy texture. However, if you prefer to enjoy the skin, it's best to consume it in moderation.