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Pollo al Mattone (Italian Roast Chicken Under a Brick)
4 servings
分量10 minutes
調理時間8 hours 50 minutes
総時間材料
1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling
Juice and zest of 1 lemon (about 2 tablespoons; 30ml juice), zest finely minced, plus lemon wedges for serving
1 teaspoon red pepper flakes
Needles from one 8-inch rosemary sprig, finely minced
Leaves from 1 large sage sprig (about 8 leaves), finely minced
4 medium cloves garlic, finely minced
One 4- to 5-pound (1.8 to 2.3kg) chicken
Kosher salt and freshly ground black pepper
Cooking spray, such as Pam, or other neutral oil, for greasing the equipment
手順
In a medium bowl, mix together olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.
Using sharp kitchen shears or poultry shears, remove spine from chicken (reserve spine for stock or another use). Flatten chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, at least 30 minutes and up to overnight.
Preheat oven, along with all cooking equipment for whichever setup you're using, including skillets, foil-wrapped bricks, chicken press, barbell weight, et cetera (see the "Special Equipment" section below for more info), to 475°F (245°C).
Scrape marinade and minced aromatics off chicken as best you can. Using cooking spray or oil, grease the interior of the bottom skillet/roasting vessel. Lay chicken down in skillet, skin side up, arranging it so that it lies flat.
Using cooking spray or oil, grease the bottom of the top weight. (Depending on your setup, this could be one side of the foil-wrapped bricks, or the bottom of the second skillet or chicken-press weight.) Press the top weight down on the chicken, making sure it evenly covers it and is in contact with both the breast and the legs.
Transfer to oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer, about 30 minutes.
Remove chicken from oven, remove top weight, and let rest 5 to 10 minutes. Carve and serve with lemon wedges, drizzling fresh olive oil over chicken at the table.
栄養
サービングサイズ
Serves 4
カロリー
348 kcal
脂肪総量
25 g
飽和脂肪
6 g
不飽和脂肪
0 g
トランス脂肪
-
コレステロール
107 mg
ナトリウム
710 mg
炭水化物総量
2 g
食物繊維
0 g
糖質総量
0 g
タンパク質
27 g
4 servings
分量10 minutes
調理時間8 hours 50 minutes
総時間