"Pollo al Mattone" (i.e. under-the-brick) is a traditional Italian cooking method: The bricks weigh down the butterflied chicken, which allows even and quick cooking and yields a crispy skin and succulent meat. If you don't have bricks, a pot with 4 litres (16 cups) of water will do the trick.
aluminum foil | |||
1 tbsp | olive oil | 15 mL | |
1 | chicken, whole, butterflied, trimmed of excess skin and fat | 1.4 kg | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/3 cup | lemon juice, freshly squeezed | 2 lemons |
Ask your butcher to split the chicken for you or do it yourself using a knife or poultry shears to cut out the backbone, then press down the breast to flatten it as much as possible.
This chicken can be cooked in a pan or using an outdoor grill.
per 1 serving (160 g)
Amount % Daily Value |
Calories 250 |
Fat 11 g 17 % |
Saturated
2.7 g
14 % |
Cholesterol 100 mg |
Sodium 100 mg 4 % |
Carbohydrate 2 g 1 % |
Fibre 0 g 0 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 34 g |
Vitamin A 2 % |
Vitamin C 17 % |
Calcium 2 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | 4 |
Fats | ½ |