Pollo al Mattone - Whole Chicken

By Addie

Pollo al Mattone is a classic Tuscan recipe in which a whole chicken is cooked between two pieces of heated terra-cotta. The bottom of the dish remains over the burner and the heavier top piece is used as a weight to flatten the chicken. The cooked chicken emerges from this unique cooking vessel not only flattened but crusty on the outside and juicy and delicious on the inside. We are also providing you with a recipe for cooking chicken breasts in the mattone.

Ingredients

• 1 chicken (3-4 pounds)
• Olive oil
• Tuscan herbs (sage, rosemary, garlic)
• Salt and pepper
• Juice of 1 lemon

Preparation

Step 1

Split chicken by splitting along backbone with poultry shears. Open the carcass like a book. Turn it bone-side down and crush the backbone with your hands. Pull each leg until it pops out of its socket. Press chicken with your hands, flattening it to a uniform thickness.

Coat both sides of the chicken with olive oil. Rub all over with the herbs, salt, and pepper. Baste with some of the lemon juice.
Preheat the mattone over medium heat for 5 minutes.


Place 1/2 cup of olive oil in the base of the mattone and heat for 2 minutes. Place seasoned chicken, skin side down, in the base of the mattone. Cover with press (lid).


Cook over medium heat until the skin is evenly golden brown, about 10-15 minutes. Reduce the heat if the skin is browning too quickly.


Turn the chicken over, baste with lemon juice, press, and cook for another 10-15 minutes. The basting is very important to prevent the bird from drying out. Turn the chicken over one more time, press, and cook about 5-8 minutes more.

The chicken is done when the juices from the thigh are clear when pierced with a fork. Transfer the chicken to a cutting board and allow it to rest about 5 minutes. Cut the chicken into 4 pieces.


Garnish with lemon wedges, olive oil, and a sprinkling of coarse salt. (Serves 4)