Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Watch how to make this recipe.
Pollo al Mattone
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- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings
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- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings
Ingredients
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.
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