A looooong time ago either Saint Julia or a lesser known, filled me in on cooking with a brick. In those days you got a plain old chicken from the market.as there were no gourmet butchers. Them there chickens contained a lot of water so the idea was to put bricks on them while they were cooking to squeeze out the unwanted moisture. I covered two bricks with foil and the end result was similar to what you just gave us. Moist, beautiful, bronzed chicken with no excess water. Thanks for reviving this great idea. Hope yours was as delicious as it looked!
Gosh, I love you...mattone chicken explained and so well. Scissor-cut out the backbone and leave it to lay flat and splayed open, and cover the raw bird with cling-wrap on a plastic cutting board....and pound it with a mallet or a heavy iron pan...beat-it flat.....like you are an angry blacksmith. It should be evenly flat, and you should feel that you have released your therapeutic anger for the day. Follow her directions afterwards.
Since this video was posted I’ve had several spatchcocked chickens. I can do a so-so job myself, but my Whole Foods butcher doesn’t do it as cleanly as yours. Therefor no tip!
I asked and you responded. Thanks so much! Lemon and rosemary are my favorite seasonings for chicken. I only have a charcoal grill but now I want my gas grill back. I did see someone do it in a cast iron pan--so this winter I will have to go with the cast iron pan. Any tips with the pan? Would it be the same amount of time?
You are an awesome teacher/ instructor
I just discovered you! I love love love your play house cooking lessons! Bon appetite!
A looooong time ago either Saint Julia or a lesser known, filled me in on cooking with a brick. In those days you got a plain old chicken from the market.as there were no gourmet butchers. Them there chickens contained a lot of water so the idea was to put bricks on them while they were cooking to squeeze out the unwanted moisture. I covered two bricks with foil and the end result was similar to what you just gave us. Moist, beautiful, bronzed chicken with no excess water. Thanks for reviving this great idea. Hope yours was as delicious as it looked!
Awesome...i love to grill...gotta try this. This one is being saved!
Oh my goodness this look amazing!
Gosh, I love you...mattone chicken explained and so well.
Scissor-cut out the backbone and leave it to lay flat and splayed open, and cover the raw bird with cling-wrap on a plastic cutting board....and pound it with a mallet or a heavy iron pan...beat-it flat.....like you are an angry blacksmith. It should be evenly flat, and you should feel that you have released your therapeutic anger for the day. Follow her directions afterwards.
Loving this a lot! I mean great way to flatten chicken. Love our style, continue with the good work! Ciao!
Since this video was posted I’ve had several spatchcocked chickens. I can do a so-so job myself, but my Whole Foods butcher doesn’t do it as cleanly as yours. Therefor no tip!
I asked and you responded. Thanks so much! Lemon and rosemary are my favorite seasonings for chicken. I only have a charcoal grill but now I want my gas grill back. I did see someone do it in a cast iron pan--so this winter I will have to go with the cast iron pan. Any tips with the pan? Would it be the same amount of time?
Gorgeous ... And simple. As good as it gets for a summer meal. .. (But throw away the rosemary stalks? Never!)
HI
NOOOOOOOT funny about the fly!! Tuscan brick chewed fly chicken!!!!!!! Shalom tous only in Christ Yeshua.