Pollo al Mattone

Name: Pollo al Mattone
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: whole chicken; Gray salt; fresh ground black pepper; olive oil

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Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Ingredients

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whole chicken

Gray salt

fresh ground black pepper

olive oil

Directions

Take a whole chicken and remove "backbone" - The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large saute pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil.
Place skin side to pan first, place a saute pan or another griddle pan on top of chicken to apply pressure and weight while cooking. Cook 5 minutes. Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side. Remove weighted pan and turn over. Replace weighted pan and continue cooking 10-15 minutes until done.