Pollo alla Matone - Chicken Under a Brick

[Clove]

Pollo alla Mattone is a classic, old Italian recipe and method, still used all through Tuscany

Ingredients:

• 1 Free Range / Organic Chicken (size based on number of servings)
• salt & pepper
• Extra Virgin Olive Oil
• Fresh Rosemary - or Fresh herbs of your choice (sage is a good one too)
• 2 or 3 Garlic Cloves - chopped or sliced
• Fresh lemon wedges

• 1 brick or a baking stone (covered in aluminum foil) sized to cover all / most of the chicken
• BBQ grill or pit

Method:

Clean the chicken - wash inside and out
Pat dry
Remove the backbone from the butt to the neck with poultry shears
Lay flat with breast side up and press down to flatten - you may crack the breastbone
Rub the chicken with olive oil
Season with salt and pepper - rub with herbs and garlic.

Pre-heat the grill and set it for indirect cooking
Wrap the stone in aluminum foil - for sanitary reasons

Place the chicken breast side up in the indirect cooking spot and cover with the stone
Press the stone down so it sits on top of the chicken

Cook for 25 to 35 minutes (based on a 3 lb chicken) on the first side then remove the brick, check the internal temp, turn the chicken over, replace the brick and cook to 180 in the thigh area.

Note: It will cook much more quickly than whole and in an oven. Don't be surprised.

Serve with the lemon wedges and insist that your guests use them to pop the chicken flavor.