Cooking chicken under a brick, also called “brick chicken” or “pollo al mattone,” is a traditional way to roast chicken that makes the meat very juicy and flavorful and the skin very crispy and golden. But where did the name “brick chicken” come from, and what’s the story behind this unique way of cooking?
A Century-Old Technique With Humble Origins
The practice of roasting chicken under a weight likely originated centuries ago in farmhouse kitchens and home hearths across Europe. Cooks would commonly use a heavy brick or iron skillet to press down on chicken as it roasted over an open fire or in a wood-burning oven.
This technique served several practical purposes:
-
The weight ensured even contact between the bird and the cooking surface promoting fast uniform cooking.
-
Pressing down on the chicken made it flat, which gave the skin more surface area for Maillard reactions to brown and crisp.
-
The pressure squished out extra fat and juices, leaving the meat juicy and full of flavor.
Over generations, this simple yet effective roasting method was passed down through everyday cooks. Eventually it became a signature dish in regions like Tuscany, where it was dubbed “pollo al mattone” – literally “chicken under a brick.”
The Brick Gives the Dish Its Name
When did this method of roasting chicken with weights become commonly known as “brick chicken”? The exact start of the name isn’t clear, but it comes from the fact that a brick was traditionally used as a pressing tool.
Even as more “official” cast iron presses were created to aid the cooking process, the brick remained the symbol of this method. The brick chicken moniker endured because it perfectly captured the rustic, elemental nature of the dish – no fancy equipment needed, just a humble brick!
Brick Chicken Delivers Superior Flavor and Texture
There’s a good reason brick chicken has stood the test of time – it’s one of the best ways to achieve moist, well-seasoned meat and an incredibly crispy, crackling golden skin. Here’s how the technique accomplishes this:
-
Even cooking – The weight accelerates cooking by bringing the entire surface of the chicken into direct contact with the hot pan or grill. This allows the meat to cook through gently and evenly.
-
Fat rendering – The pressed chicken’s skin releases its fat and juices, keeping the meat juicy while the skin crisps to a shatteringly crisp texture.
-
Browning reactions – More surface area on the flattened bird undergoes the Maillard reaction, boosting flavors throughout the skin.
-
Seasoning penetration – Pressing drives seasoning and marinades further into the meat for intensely flavored chicken.
So next time you enjoy perfectly cooked brick chicken with chorizo and roasted peppers, thank the humble brick that made it all possible! This elemental cooking technique may have rustic origins, but it delivers chicken with unbeatable texture and taste.
Mastering the Method – Tips for Making Brick Chicken at Home
Want to enjoy savory brick chicken from the comfort of your own kitchen? With a few simple tips, you’ll be serving up restaurant-worthy crispy skinned chicken in no time:
-
Pick the right chicken – Opt for a 3-4 lb bird with uniform shape to ensure even cooking. Spatchcocking helps it lay flat.
-
Season generously under and over the skin. A dry rub adds great flavor.
-
Preheat cooking surface – Whether pan or grill, get it nice and hot for optimal browning.
-
Weight it – Wrap brick in foil or use a cast iron press for safest results.
-
Monitor temperature – Cook to 165°F internal temperature for food safety.
-
Let rest – Allowing the chicken to rest keeps it incredibly juicy.
Once you’ve mastered the basics, experiment with globally inspired marinades and spice rubs. Smoked paprika, lemon-herb, peri peri – the possibilities are endless for personalizing brick chicken!
Beyond the Brick – Other Weighted Roasting Methods
While the brick lends its name to the dish, any heavy, heat-resistant object can be used to weigh down poultry or other foods during cooking. Try these techniques for bonus flavor:
-
Roast turkey or game hens under a foil-wrapped cast iron skillet
-
Grill portobello mushrooms or eggplant with a weighted grill press
-
Toast flatbreads or grilled cheeses under a pressed sandwich maker
-
Pan-fry steaks under a heavy bacon press for an evenly seared crust
Any appliance that can evenly apply weight to maximize surface contact will encourage browning and crisping. So break out those presses, skillets, bricks, or other improvised weights and start cooking under pressure!
Brick Chicken’s Satisfying Simplicity Endures
In the world of trendy food fads, brick chicken is a humble dish that has maintained its appeal through centuries. Its straightforward preparation, minimal ingredients, and outsized flavor result in a comfort food classic perfect for everyday meals or backyard barbecues.
Next time you need a reliable, crowd-pleasing chicken recipe, give brick chicken a try. As the first cooks to balance bricks on birds could attest – sometimes the simplest methods yield the tastiest results. Just be sure to watch your fingers when biting into that shatteringly crispy skin!
What Is Brick Chicken?
There are plenty of foods out there with unparalleled versatility. What do we mean? Different foods, like pasta, can be mixed with each other to make very different but still tasty recipes. But, did you know that there are meats that sport this same trait? Chicken is a classic example of this, as there are more ways to eat it than meets the eye. Brick chicken is becoming an increasingly popular staple of chicken-based recipes. But, what exactly is it, and how do you make it? We give you a crash course below!.
Understanding how to make brick chicken means first learning what it is! The longer name for this is “chicken under a brick”, but the actual preparation differs slightly from this. Brick chicken is a roast chicken dish in which a chicken is seasoned with herbs and spices and placed in an oven for cooking. A brick is put on top of the chicken while it cooks, which makes this dish different from others. This helps to flatten the chicken out a little and increases the effectiveness of the cooking process.
Believe it or not, brick chicken is one of the oldest recipes in the world. It was first made by the Romans. Even when they were on the move, Roman soldiers had to bring the food and cooking tools they needed to cook for themselves. In order to cook small game and fowl quickly, the soldiers placed a slab of heavily glazed terracotta on top of the fowl, which helped to cook it quickly. Over the years, this recipe evolved into what we know today as brick chicken.
If you want to try out brick chicken for yourself, it’s not very hard to make! It requires a bit of prep work and attention, but you can have a full meal ready to go in an hour. Simply take the chicken and season it on both sides, then place the chicken and brick in the oven to cook. Now, you’ll need to check your chicken every 3-5 minutes for browning and making sure it cooks all the way through. Once that’s done, you’ll have brick chicken for yourself!
Brick Chicken at AquaPazza
If you don’t want to make brick chicken yourself, AquaPazza makes a delicious version that’s seasoned with 7 herbs and spices! We also offer plenty of Italian cuisine, seafood, and other fantastic dishes to satisfy your palette. See why AquaPazza is one of the best in the North End; make a reservation with us today! By
Carla Makes Brick Chicken in a Cast-Iron Skillet | Bon Appétit
FAQ
Why do they call it brick chicken?
Back in ancient times, Roman soldiers had to cook for themselves. They invented a way to roast chicken under a clay dome. You can use a brick. Oct 7, 2020.
Why is it called brick in basketball?
Around the league they call them ‘bricks’ because the ball falls like a brick after one of these shots. “.
What is the meaning of chicken under a brick?
“Pollo al Mattone” (i. e. under-the-brick) is a traditional Italian cooking method: The bricks weigh down the butterflied chicken, which allows even and quick cooking and yields a crispy skin and succulent meat.
Why is it called brick molding?
The name brickmould reflects a time when most houses were surfaced in brick. The product was a casing (mould) between the window and the home (brick), hence the name brickmould. However, many homeowners appreciate the visual interest that this casing adds to their windows.
What is brick chicken?
Brick chicken, also known as chicken under a brick, is a cooking technique that results in succulent and flavorful chicken with crispy skin. This method involves splitting a whole chicken along the backbone, placing it flat on a hot grill or cast-iron skillet, and then pressing it down with a heavy weight, typically a brick, while cooking.
Where did brick chicken come from?
Brick chicken is believed to have originated in Tuscany, Italy, where it is known as pollo al mattone. It was traditionally cooked by placing the chicken under a heated brick to flatten it and speed up the cooking process. Why use a brick? The brick serves multiple purposes in brick chicken.
What is brick chicken used for?
The brick serves multiple purposes in brick chicken. The constant pressure on the chicken makes sure that the skin stays flat against the cooking surface, which helps the chicken cook evenly. It also helps to render fat from the skin, resulting in a crispier texture.
How do you cook brick chicken?
This method involves splitting a whole chicken along the backbone, placing it flat on a hot grill or cast-iron skillet, and then pressing it down with a heavy weight, typically a brick, while cooking. The weight helps to flatten the chicken, ensuring even cooking and creating a crispy texture on the skin. What is the origin of brick chicken?.
Can I use a whole chicken for brick chicken?
While a whole chicken is typically used for brick chicken, you can also use bone-in chicken pieces, such as thighs or leg quarters. It is important to adjust the cooking time accordingly, as different cuts may require different cooking durations. Can I use the brick chicken technique indoors? Absolutely!.
Is brick chicken healthy?
Brick chicken is usually thought to be a healthy way to cook because it renders out the extra fat, making the finished product healthier than deep-fried chicken, which has a lot of saturated fat.