Pollo al mattone — the Tuscan preparation of flattened chicken cooked under a heavy weight (traditionally a brick) — achieves the maximum skin surface contact with a flat, very hot pan or grill, producing a skin of extraordinary crispness that no conventional roasting can match. The weight forces the entire skin surface into simultaneous, even contact with the cooking surface. The result: uniform, shatteringly crispy skin, moist interior.
- **Butterflying (spatchcocking):** The backbone removed with kitchen shears; the breastbone pressed flat — the chicken now lies completely flat. - **The weight:** A cast-iron pan, a heavy pot, or an actual foil-wrapped brick placed directly on the flattened chicken. The weight must be heavy enough to prevent the chicken from puffing away from the cooking surface as the proteins contract. - **The fat:** Olive oil, rosemary, garlic — the chicken is marinated and then cooked skin-side down first. - **The pan:** Very hot, cast iron or carbon steel — the heat retention is essential for even crisping across the entire large surface. - **The cook:** Skin side down with the weight, 15–20 minutes at medium-high heat until the skin is deep golden and fully crispy. Remove the weight, flip, finish skin-side up for 10 minutes to cook the thighs through. - **The herb:**: Rosemary and garlic pressed into the skin before cooking — they caramelise against the hot pan, providing flavour directly into the crispy skin surface. [VERIFY] Hazan's marinating specification. Decisive moment: The test before flipping — lifting a corner of the chicken to check skin colour. The entire skin should be a uniform deep golden-brown from edge to edge. Any pale patches mean the weight was unevenly distributed or the heat was uneven. The decision to flip: only when the skin is correct, regardless of time.
Hazan