Pollo al Mattone: Chicken Under a Brick

Name: Pollo al Mattone: Chicken Under a Brick
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 chicken, 3 to 4 pounds; 1 handful parsley; 2 garlic cloves; 118 milliliters extra-virgin olive oil; 1 Zest from orange; 1 teaspoons pepper; 2 Tbsps red wine vinegar; 1 teaspoons salt; 118 milliliters white wine

This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 271 calories, 0g of protein, and 27g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. Only If you have wine, pepper, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400 degrees F.

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Oven

Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.

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Salt And Pepper

Olive Oil

Parsley

Garlic

Ground Meat

Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone.

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Poultry

Water

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Poultry Shears

Put them aside for stock. You may want to remove the ribs and breastbone, too.

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Stock

Ribs

Mix together the marinade ingredients.

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Marinade

Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.

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Marinade

Whole Chicken

Garlic

Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet).

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Olive Oil

Whole Chicken

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Frying Pan

Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Aluminum Foil