The technique for cooking a chicken under a brick is not a new one. It's been practiced in Tuscany, where it's known as pollo al mattone, for hundreds of years. However, only recently did I start enjoying this crispy-skinned, juicy chicken at home. In order to grill a whole chicken under a brick, it must be flattened. Don't be intimidated, the method is easy and the resulting chicken delicious. Here's how it's done.
May 23 2011 - 5:08am