Poussin Sotto Mattone Or Baby Chicken Cooked Under A Brick Recipes

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POUSSIN AL MATTONE



Poussin al Mattone image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 11

1/2 teaspoon toasted and freshly ground cumin
1/2 teaspoon pimenton
2 cloves garlic, smashed and finely chopped
1 to 2 sprigs fresh rosemary, leaves finely chopped
1 lemon, zested and juiced
Pinch red pepper flakes
Extra-virgin olive oil
Kosher salt
1 poussin, butterflied (backbone, ribs and wing tips removed), legs tied together with butcher's twine
1/2 cup dry white wine
1/4 to 1/2 cup chicken stock

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
  • Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
  • Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
  • Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
  • Arrange the poussin on a plate, and spoon the juices on top.

POLLO AL MATTONE: CHICKEN UNDER A BRICK



Pollo al Mattone: Chicken Under a Brick image

Provided by Frances Mayes

Categories     Chicken     Poultry

Yield Serves 4

Number Of Ingredients 11

2 garlic cloves
1 handful of parsley
Zest from 1 orange
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 chicken, 3 to 4 pounds
Marinade: Vinegar, White Wine
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 400 degrees F.
  • Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
  • Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
  • Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.

30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK



30 Minute Garlic-Parsley Chicken-Under-a-Brick image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large cloves garlic, cracked away from skin
1 cup flat-leaf parsley, a few generous handfuls
1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
1 lemon, grate 1 tablespoon zest then cut into wedges
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
  • Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Categories     Chicken     Side     Marinate     Roast

Yield makes 4 servings

Number Of Ingredients 7

One 3- to 4-pound chicken, trimmed of excess fat and split, backbone removed
1 tablespoon minced fresh rosemary or 1 teaspoon dried
Salt and freshly ground black pepper
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 fresh rosemary sprigs, if available
1 lemon, quartered

Steps:

  • Put the chicken on a cutting board, skin side down, and press down as hard as you can with your hands to make it as flat as possible. Mix together the minced or dried rosemary, salt and pepper, garlic, and 1 tablespoon of the olive oil and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes helps).
  • When you are ready to cook, preheat the oven to 500°F. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press the rosemary sprigs into the skin side of the chicken. Put the remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Put the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or one or two bricks or rocks wrapped in aluminum foil. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast for 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

TIE ME UP POUSSIN WITH MADEIRA SAUCE



Tie Me Up Poussin with Madeira Sauce image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13

3 poussins, see Cook's Note*
1 bunch fresh sage
Kosher salt, for seasoning
3 lemon wedges
1 bunch fresh thyme
1 bunch fresh rosemary
6 tablespoons unsalted butter, softened
Madeira Sauce, recipe follows;
1 pomegranate, seeds removed and reserved for garnish
1/2 cup Madeira wine
1 cup heavy cream
1 tablespoon unsalted butter
Salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
  • Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
  • After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Based on a traditional Italian recipe called pollo al mattone, chicken under a brick is just about the best way to get super-crispy skin on your bird.

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8

1 whole fryer chicken, about 3 pounds
1 lemon, juiced
2 sprigs rosemary, leaves picked
3 to 4 sprigs thyme leaves, leaves picked, or 1/2 teaspoon dried thyme
1 large clove garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 cup good olive oil

Steps:

  • Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
  • Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
  • Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
  • Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.

PARTY POUSSINS WITH FESTIVE COUSCOUS



Party Poussins with Festive Couscous image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

6 poussins
4 tablespoons chili oil or regular olive oil
1 tablespoon salt
Pinch sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 lemon
1 small garlic bulb
1 pound 2 ounces (500 grams) couscous
2 3/4 ounces (75 grams) golden sultanas
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1 pint 9 fluid ounces (800 ml) freshly boiled water
Salt
Freshly ground black pepper
1 pomegranate
Small handful fresh cilantro leaves (coriander), chopped

Steps:

  • For the poussins, preheat the oven to 400 degrees F (200 degrees C).
  • Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
  • Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
  • Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
  • Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
  • Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
  • To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.

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