Chef John's Chicken Under a Brick Video
A foil-wrapped brick presses herbed chicken against a hot cast iron skillet in Chef John's recipe for "Pollo al Mattone." This Italian cooking method results in crisp-skinned chicken with moist, juicy meat.
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One of my favorite ways to prepare chicken. And it's a great excuse to go out and get that over-sized cast iron skillet. I went big and got a 13 inch one and can do bigger birds than the recipe; just calculate a little longer cook time according to weight. And Chef John is right, that last step under the hot broiler makes it perfect.
Great instructions for how to cook a spatchcocked bird under clay bricks. There is, however, one crucial piece of info that would appear to have been inadvertently omitted in the written recipe. Fortunately, it was included in the video. The temperature that the oven must be preheated to is 425 degrees. Other than that omission, everything else is spot-on. If you're unsure how to spatchcock your bird, the video covers that. It's helpful to see a demonstration if you've never done it before. Note that although it's possible to do with a meat cleaver and/or a pair of kitchen shears, I'd strongly recommend that you invest in a pair of poultry shears, which have the heft and blade to cut through chicken bones easily. Save yourself some frustration and get the right tool for the job. This technique is excellent for roasting, as in this recipe, or cooking on the grill. The chicken cooks in a fraction of the time. Actually, you can even cook your Thanksgiving turkey this way. It's fast, easy, moist and tender. As yo
This is very good, like to suggest you put the chicken in the oven and then out bricks on it due to heavy weight. This is very flavorful, juicy with the skin exactly like the video. I found it difficult to get that back bone cut as easily as John's, but I probably will the next time. My form was not as nice looking in the end, but that beautiful crunchy color was, enjoy John's dry humor. His videos are great he has a Super Bowl wing recipe that turns out exactly like his and it is phenomenal!
Made it twice. Heated the bricks and the pan in the oven ahead of time. Will keep making this recipe.
Just the biggest fan of Chef John. We made it exactly as he said except we had to cook longer because we had a 5 1/2 pound chicken so cooked about 10 minutes longer.