Have you ever imagined cooking with a brick? You’ll be amazed at how the acclaimed Hell’s Kitchen cookbook’s Brick Chicken recipe uses this unconventional method to create a dish that’s crispy on the outside and tender on the inside.
It’s a classic Italian cooking technique called “Pollo Al Mattone.” The method involves flattening a whole chicken or chicken parts and cooking it with the weight of a brick or heavy object. This pressure ensures the chicken has good contact with the skillet, resulting in crispy skin and even cooking. Here’s a basic recipe for making chicken under a brick:
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Brick Chicken Recipe
Ingredients
- 1.5-2 lb. 2 lb. Half chicken (roughly, thigh bone removed)
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 brick Covered with aluminum foil (for applying pressure)
For Gremolata:
- 3 cloves garlic, minced
- 1/4 Cup parsley, finely chopped
- 1 Lemon Zest Lemon
- 1/2 Lemon Juice of half a
- 1 tablespoon olive oil
Instructions
- Season the chicken generously with one tablespoon of salt and one teaspoon of pepper.
- Brush two tablespoons of olive oil evenly on the chicken using a pastry brush, ensuring no big pockets of oil are left.
- Heat the grill to medium-high and lay the chicken skin side down. Spread it out as much as you can.
- After grilling for about 2 minutes, apply the wrapped brick to flatten the chicken press for another 2 minutes.
- Continue grilling for 8-9 minutes until the skin is crispy and the chicken is cooked thoroughly near the bone (internal temperature reaches 165°F).
- Now flip the chicken, tighten it back on the grill, and continue grilling it for another 8-9 minutes on the other side.
- Meanwhile, prepare the gremolata by mixing the minced garlic, chopped parsley, lemon zest, lemon juice and a tablespoon of olive oil.
- Once the chicken is grilling perfectly, transfer it to a serving platter. Apply the gremolata on top and squeeze the fresh lemon juice to brighten the dish.
- Let the chicken rest for 10 minutes before serving.
- Your delicious and crispy u0022Brick Chickenu0022 is ready to eat. Enjoy your meal!
Video
Notes
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What Does the Al Mattone Method Refer To?
The Al Mattone method involves grilling food using a brick or a heavy weight to press it against the cooking surface. This method is commonly used for cooking meats, particularly chicken, under a brick, also known as “Pollo Al Mattone” in Italian. The brick is often wrapped in foil and placed on top of the food to ensure it cooks evenly and maintains good contact with the heat.
What is the Reason Behind the Name “Chicken Under a Brick”?
The term “chicken under a brick” refers to a cooking method in which a whole chicken is flattened and then cooked with a heavyweight, typically a brick wrapped in foil, placed on top of it. The brick acts as a press, ensuring the chicken has even contact with the grill or pan, resulting in a uniformly cooked bird with crisp skin.
The Origins of Brick Chicken
The history of brick chicken is not well documented, but it’s believed to have roots in Italian cooking, particularly in Tuscany, where the method is known as “pollo al mattone.” The technique is a practical way to cook a chicken quickly and evenly, particularly over an”open flame” or on a grill. The weight of the brick ensures good contact with the heat source and, thus, a more consistent cook.
The Function of a Chicken Brick
A chicken brick is a terracotta cooking vessel designed for roasting chicken. It consists of a base and a domed lid. The chicken is placed inside the brick and placed in a cold oven. The brick heats gradually as the oven heats up, creating a mini-oven within the oven. The porous terracotta material absorbs moisture and then redistributes it during cooking, helping to roast the chicken evenly while keeping it moist.
Summing Up
In the culinary quest for perfectly cooked poultry, Gordon Ramsay’s Guide to the Brick Chicken is more than just a recipe. It’s a celebration of flavor and technique. By now, you not only understand the fundamentals of the ‘Al Mattone’ method but are equipped to impress with crispy skin and succulently moist meat that personifies the art of great cooking.
Gather your brick, fire up the grill, and get ready to transform the ordinary chicken dinner into an extraordinary experience. Ramsay’s signature gremolata adds that final, flavorful flourish that will have your guests singing your culinary praises. Enjoy the journey to your best brick chicken yet, and remember, the key to mastery is in the details. Bon appétit!
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