Pollo al mattone

Brick Chicken is a rustic Italian dish, more precisely from Tuscan tradition. The preparation involves cooking the chicken flattened under a weight, to keep it flat and ensure the skin becomes crispy.

Ingredients

• 1 whole chicken, split and flattened (about 1.5 kg)
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and black pepper to taste
• 1 brick wrapped in aluminum foil (or another heavy, heat-resistant weight)

Preparation

1. Preheat the barbecue grill or a large skillet over medium-high heat.
2. Prepare the chicken: if it has not already been done by the butcher, remove the backbone of the chicken with sturdy kitchen shears, then open and flatten it so that it remains flat. Rub the entire chicken with rosemary sprigs, garlic, salt, pepper, and extra virgin olive oil on both sides.
3. Place the chicken on the grill or in the skillet with the skin side down and place the brick wrapped in foil over the chicken to keep it flattened.
4. Cook for about 20-30 minutes, checking occasionally, then remove the brick and flip the chicken to cook the other side. Cooking time may vary depending on the thickness of the chicken and the heat of the grill or stove; the chicken is ready when the internal temperature reaches 74°C.
5. Once the chicken is well-cooked and the skin is crispy and golden, remove it from the heat and let it rest for a few minutes before cutting and serving.

The secret to a perfect brick chicken lies in the weight placed on the chicken, which allows for even cooking and makes the skin particularly crispy. Serve the chicken with a side of seasonal vegetables or a nice fresh salad for a complete meal.