Not only a staple in any well-stocked kitchen, culinary powerhouse, rosemary, also deserves a place in your medicine chest. Just the smell of this delightful herb has been shown to stimulate brain function while easing anxiety, and it has shown antiinflammatory and cancer preventive potential.
This week’s recipe for Tuscan Chicken under a Brick will transport you to sunny Tuscany with its classic combination of garlic and rosemary. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“You don’t need a silver fork to eat good food.”
– Paul Prudhomme
Tuscan Chicken under a Brick (Pollo Al Mattone)
Adapted from https://cooking.nytimescom/recipes/8589-chicken-under-a-brick, Mark Bittman (1997); Weir Cooking, Joanne Weir (1999)
Notes
This recipe uses butterflied or spatchcocked chicken. Scholars are unsure of the exact origin of the term spatchcock, but most agree it dates back to 18th century Ireland. This cooking method has the following advantages:
- Speed. Cooking the entire chicken flat against the heat source speeds up the cooking process. It should cook in half to two-thirds the usual time, depending on the size of the chicken.
- Crispy skin. A spatchcocked chicken provides an even area for cooking, so the skin browns easily and is extra crispy. The meat also cooks more evenly.
- Variety. There are myriad chicken recipes using this cooking method, but incorporating different herbs (e.g., tarragon), spices (e.g., harissa, smoked paprika), or other flavorings (e.g., orange juice, Dijon mustard). Get creative!
Ingredients
- 1 whole 3 to 4-pound chicken, trimmed of excess fat, rinsed, dried, and split, backbone removed (To do this at home, cut along both sides of the backbone of the chicken from tail to neck using kitchen shears or a sharp chef’s knife, and remove the backbone [which can be saved for making stock]. Open the chicken out and turn it over. Press down on the breastbone with the heel of your hand so that the chicken lies completely flat [you may hear a crunch or snap]. You can also ask your butcher to do this.)
- 1 Tbsp fresh rosemary leaves, chopped (Joanne Weir’s recipe uses a mixture of oregano, thyme, and lemon verbena)
- Coarse salt and freshly ground black pepper
- 1 Tbsp garlic, peeled and chopped
- 2 Tbsp extra virgin olive oil
- Crushed red chile pepper, to taste
- Zest of 1 lemon (optional)
- 2 sprigs fresh rosemary (optional)
- 1 lemon, quartered (The lemon can also be halved and put on the grill for the last 10 minutes of cooking)
- Herbs for garnish
Instructions
- Mix together the rosemary leaves or other herbs, salt, pepper, garlic, 1 Tbsp olive oil, chile pepper, and lemon zest if used (this can be done in a small food processor). (Note: You might want to double or triple the amount of herb paste.)
- Rinse the chicken inside and out under cold running water, then drain and blot dry inside and out with a paper towel. Using your fingers, gently separate the skin of the chicken from the breast, thighs, and legs, creating pockets between meat and skin. Take care not to tear the skin. Again using your fingers, insert the herb paste into all the pockets. Then rub the remaining herb paste all over the chicken, distributing it as evenly as possible. (Note: Inserting the herb paste only in the pockets is part of some recipes; rubbing the herb paste only over the outside of the chicken is part of other recipes; both methods are part of still other recipes.) Cover and refrigerate the chicken for at least 30 minutes or for up to a day.
- Place the chicken skin side down on a prepared outdoor gas, electric or charcoal grill (4 inches from coals, if used). Oil the bottom of a baking sheet (to prevent sticking) and put it on top of the chicken. Place 1 or 2 clean bricks or a cast iron pan on top of the baking sheet and let the chicken cook until golden brown, or about 15–20 minutes. Remove the weights and baking sheet, turn the chicken, and replace the baking sheet and weights. Continue to cook until the chicken is done, about 15–20 minutes more. Remove chicken from the grill and cover with foil for 10 minutes. To serve, cut the chicken into pieces, garnish with herbs, and serve immediately with the lemon wedges/halves.