Ingredients
- 1 chicken, about 3 lb.
- 5 Tbs. Tuscan grilling paste
- 3 Tbs. plus 1/4 cup extra-virgin olive oil
- Salt and freshly
Preparation
Step 1
On a cutting surface, lay chicken on its back. Separate breast into halves by cutting down center of breastbone. Turn chicken over, flatten and, using heel of your hand, crack backbone, Remove wings at second joint Make small
slits on either side of breast tips, then insert ends of drumsticks into each opening. Spread grilling paste over chicken, coat with 3 Tbs. olive oil, and season with salt and pepper, Cover and marinate at room temperature 1 hr. turning chicken twice, Cover base
of mattone chicken press with press and set over medium heat 5 min. Remove press, pour 1/4 cup oil into base, cover and heat 2 min. more, Remove chicken from marinade and lay it, skin side down, in base, Cover with press
and cook until skin is evenly golden brown, 10-12 min. checking occasionally to make sure skin does not brown too quickly; if it does, reduce heat Remove press and carefully turn chicken over. Cover and continue cooking until chicken is golden and juices run clear when thigh is pierced
with the tip of a knife, 20-25 min.
more. An instant-read thermometer inserted into thickest part of thigh, away from bone, should register 170°F. Remove press, carefully turn chicken over and cook until skin is crisp, 1-2 minutes, more. Transfer chicken to a cutting board, cut into serving pieces plates. Serves 2-4.