Pollo al mattone, or chicken under a brick, is a Tuscan technique for cooking a flattened chicken with a weight pressed on top, forcing every bit of skin into full contact with a hot pan. The result is famously even, deeply crisp skin that's hard to achieve any other way.
Pollo al mattone, or chicken under a brick, is a Tuscan technique for cooking a flattened chicken with a weight pressed on top, forcing every bit of skin into full contact with a hot pan. The result is famously even, deeply crisp skin that's hard to achieve any other way.
Pollo al mattone, or chicken under a brick, is a Tuscan technique for cooking a flattened chicken with a weight pressed on top, forcing every bit of skin into full contact with a hot pan. The result is famously even, deeply crisp skin that's hard to achieve any other way.
Pollo al mattone, or chicken under a brick, is a Tuscan technique for cooking a flattened chicken with a weight pressed on top, forcing every bit of skin into full contact with a hot pan. The result is famously even, deeply crisp skin that's hard to achieve any other way.
Pollo al mattone, or chicken under a brick, is a Tuscan technique for cooking a flattened chicken with a weight pressed on top, forcing every bit of skin into full contact with a hot pan. The result is famously even, deeply crisp skin that's hard to achieve any other way.
5 designs, each in 3 colours. Your choice is saved on this device.
We use necessary storage to run this site. With your consent we and our partners (such as Google) also use cookies for analytics and ads. Cookie Policy · Privacy Policy