Emily Carter
Chicken under a brick, or pollo al mattone, is a Tuscan cooking method that involves using a brick or another heavy weight to press a chicken against a hot cast iron skillet. The technique is simple: cut out the chicken's backbone, flatten it, season it, and press it down with a brick or another heavy weight in a hot pan. This method ensures that the chicken cooks evenly and results in tender, juicy meat and crispy skin.
Characteristics and Values Table for Cutting Chicken for Brick Chicken
| Characteristics | Values |
|---|---|
| Chicken | Whole chicken, bone-in, skin-on chicken thighs, or spatchcocked cornish hens |
| Chicken Weight | 3 1/2 to 4 pounds |
| Chicken Preparation | Remove bones, cut out backbone, flatten by pressing on breastbone until it cracks or pops |
| Chicken Seasoning | Salt, pepper, fresh herbs (rosemary, thyme, tarragon), chopped garlic, olive oil, lemon juice, and zest |
| Cooking Method | Grill, oven, skillet |
| Cooking Temperature | 425-500°F |
| Cooking Time | Varies, typically 10-20 minutes per side |
| Cooking Equipment | Heavy weight (brick, stone, ceramic, clay, metal), cast iron skillet, oven-safe pans, kitchen shears, foil |
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What You'll Learn
Cut out the chicken's backbone
To cut out the chicken's backbone, you will need a pair of sharp kitchen shears or poultry shears. You can also use a sharp knife if you don't have shears.
Place the chicken breast-side down on a cutting board. Using your shears or knife, make a vertical cut along both sides of the backbone, from the neck to the tail. You should be cutting through the ribs and the bones at the sides of the backbone. This will leave you with the backbone and attached meat in one piece, which you can then remove and reserve for stock or another use.
Alternatively, you can start by making a small vertical cut into the white cartilage at the top of the breastbone. This cut should be about 1/2-inch long. Then, bend the chicken halves backward, and the breastbone will start to pop out. You can then finish removing the breastbone and backbone with a paring knife.
Once the backbone is removed, your chicken should be able to lie completely flat.
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Flatten the chicken
Flattening the chicken is a crucial step in achieving that coveted crispy skin and juicy meat when cooking brick chicken. This technique, also known as spatchcocking, involves removing the chicken's backbone and pressing down on its breastbone to flatten it out.
To start, place the chicken breast-side down on a cutting board. Using sharp kitchen shears or poultry shears, cut along both sides of the backbone to remove it. You can reserve the backbone for stock or any other desired use.
Now, flip the chicken over so that it's breast-side up. You will notice a small piece of white cartilage at the top of the breastbone. Make a small vertical cut, about half an inch long, into this cartilage. Then, bend the chicken halves backward, and you will feel the breastbone start to pop out. Finish removing the breastbone with a paring knife. At this point, your chicken should be able to lie completely flat.
The next step is to trim away any lumps of fat. You can also choose to cut off the wings or tuck them under to prevent burning. Some recipes recommend flipping the chicken skin-side down and pressing down firmly in the centre of the chicken until you hear a slight crack. This ensures the chicken is properly flattened and will cook evenly.
Once your chicken is flattened, you can proceed to seasoning, marinating, and cooking it according to your chosen recipe.
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Marinate the chicken
To prepare your chicken for brick cooking, you'll want to start by spatchcocking it. This involves removing the chicken's backbone and pressing it flat. Place the chicken breast-side down and use kitchen shears or a sharp knife to cut along both sides of the backbone. Then, flip the chicken and press down on the upper breast until you hear a crack or pop, indicating the breastbone has flattened. You can also remove the wings to prevent burning or tuck them underneath the bird.
Once your chicken is prepared, it's time to marinate. A simple marinade can be made with fresh herbs like rosemary, thyme, or tarragon, along with chopped garlic, olive oil, salt, and pepper. You can also add lemon juice and zest for extra flavor and red pepper flakes for a kick. Mix your marinade and rub it generously over both sides of the chicken. For an extra flavorful touch, tuck some fresh herbs under the skin.
Place the marinated chicken in the refrigerator, allowing it to marinate for anywhere from 30 minutes to overnight. The longer it sits, the more intense the flavors will be.
After marinating, you can start heating your pans and preparing to cook your chicken, but we'll leave those steps for another time. Remember, the key to brick chicken is that juicy, tender meat and that crispy skin we all crave.
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Heat the pans
To cook brick chicken, you'll need to heat two pans: one to cook the chicken in, and one to weigh it down.
Choose your pans:
Select two equal-sized oven-safe pans that are medium to large in size. A cast iron skillet is a good option, but a high-quality, heavy-duty stainless steel pan or other ovenproof skillet will also work.
Heat your pans:
Place the two pans over separate burners on high heat and let them heat up for 3 to 4 minutes. You want the pans to be very hot before you add the chicken, to ensure a perfect sear.
Prepare the pans for cooking:
Add a splash of olive oil to one pan, and drizzle a little oil on the bottom of the second hot pan. This will prevent the chicken from sticking and help to achieve that crispy skin.
Get ready to cook:
Now that your pans are heated, you're ready to start cooking your chicken. Carefully place the chicken, skin-side down, into the pan with olive oil. Then, place the second pan, with the oiled side down, directly on top of the chicken.
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Weigh the chicken down
Weighing the chicken down is a crucial step in the brick chicken cooking process. This technique ensures that the chicken is cooked evenly and effectively. Here's a detailed guide on how to do it:
First, prepare your chicken by cutting out its backbone and pressing it flat. You can do this by placing the chicken breast-side down and using kitchen shears or a sharp knife to cut along both sides of the backbone. Then, flip the chicken over and press down firmly on the upper breast until you hear a cracking or popping noise. This process, known as spatchcocking, ensures that the chicken has an even surface area, which is essential for even cooking.
Next, heat your cooking equipment. You will need two pans: a large cast iron skillet or a heavy-duty stainless steel or ovenproof pan, and another pan of similar size to place on top of the chicken. Preheat both pans on separate burners over high heat. Get them nice and hot to ensure a perfect sear.
Now, it's time to weigh down the chicken. Place the chicken in the first pan, skin-side down. Make sure to press the chicken down to achieve maximum contact with the pan. This step is crucial for achieving that desired crispy skin. Drizzle a little oil onto the bottom of the second hot pan and place it directly on top of the chicken.
Finally, add weight to the top pan. Wrap two bricks in foil and place them on top of the second pan. This added weight ensures even contact with the chicken and helps to press it down, promoting even cooking and a faster cooking time. You can also use a heavy pot or large cans if bricks are not available.
By following these steps and weighing down the chicken effectively, you'll be well on your way to achieving juicy and tender meat with a crispy skin, which is the hallmark of a perfectly cooked brick chicken.
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Frequently asked questions
A fresh or frozen and thawed 3 1/2 to 4-pound whole chicken is best for brick chicken. You can also use spatchcocked cornish hens or bone-in, skin-on chicken thighs.
Place the chicken breast-side down and cut out the backbone using kitchen shears.
Flip the chicken over and press down on the upper breast firmly until you hear a crack. This will flatten out the chicken.
You can marinate the chicken with a mixture of fresh herbs (e.g. rosemary, thyme, or tarragon), chopped garlic, olive oil, salt, and pepper. You can also tuck some fresh herbs under the skin for added flavour. Marinate the chicken in the refrigerator for 30 minutes to overnight.
Heat a large cast iron skillet over medium-high heat. Place the chicken skin-side down into the skillet and weigh it down with a foil-wrapped brick.
