|Serves||Cook time||Prep time||Total time|
1 hour 10 mins
Brick chicken or pollo al mattone is a traditional Tuscan method for cooking chicken by weighting it down with a brick or stone. It’s not always easy to cook chicken so that the meat is juicy, and the skin is crisp and golden, but like always, the Italian’s have discovered a way that guarantees success every time. The brick adds weight allowing for even dispersal of heat and flattens the chicken which lets it to cook in its own juices, all resulting in succulent and flavoursome meat. Then when you remove the bricks and flip the chicken over the skin will bubble into a golden crisp exterior.
1x butterflied chicken (you can ask your butcher to do this for you)
3 tablespoons olive oil
4 garlic cloves, crushed
1 tablespoon rosemary, roughly chopped
1 red chilli, de-seeded (optional)
2 teaspoon sea salt
2 bricks wrapped in foil
Preheat oven to 200°C
Butterfly chicken and place it on a heavy baking tray. Rub chicken with remaining ingredients.
Place bricks covered in foil over chicken and transfer to the oven. Cook for 45 minutes. Remove bricks from chicken and turn it over so breasts are facing up. Leave to cook for another 15 minutes or until the skin is golden, crisp and the meat is cooked through. To test if the chicken is cooked, pierce the thigh with a skewer – the juice should run clear, not pink. If it is pink, bake the chicken for another 5 minutes then test again.
Leave chicken to rest for 5 minutes before carving up to serve. Drizzle over the sticky juices left in the pan.