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I love to barbecue, it’s my American side claiming its culinary rights. Whenever I fire the coals and host a backyard cookout, I like to throw a lot on the grill, so besides the classic burgers and franks I usually fuse in some Italian grigliata mista (assortment of grilled meats done over hardwood coals) as well. This means I always have salsicce (sausage), spiedini (Italian kebabs), bistecche (beef steaks), and rosticciana (pork spare ribs) on the menu, and the unfailing chicken under the brick.
1 free-range chicken
3 sage leaves, torn to bits
2 garlic cloves, minced
1 sprig of fresh rosemary, minced
salt & freshly ground black pepper
extra virgin olive oil
1 clean brick or similar weight, heatproof object
Clean the bird, wash it well and pat dry inside and out. Split it up the breast and press it flat, pounding it well with the blade of a meat cleaver, as if you were flattening a cutlet.
Be sure to leave the skin on, once cooked to a crisp, it’s the best part!
Prepare a rub by mincing the sage, garlic and salt, abundant freshly ground black pepper, and some rosemary. Massage the rub into the meat, daub it with lots of olive oil, and set it aside until you are ready to grill it (if you do this the day before, letting it marinate in the oil, you’ll get an extra flavor bonus and you won’t have to baste as you grill).
Once the coals are ready, lay the bird over them and place a well-cleaned brick over it to help keep it flat. Use oven mitts to lift the brick when you need to turn the chicken over.
If you haven’t had time to marinade, baste the bird with the oil and herbal rub repeatedly, this will prevent it from drying out.
Exactly how long you cook the chicken will depend greatly on its size and the heat of the grill; it will be done when you pierce the wing joint with a skewer and the juices run clear.
Buon appetito!
Theresa111 says:
Wow, I'm coming over to your backyard. You always cook great dishes and this one is no exception.
Thank you Theresa!
I'm happy to share the authentic culinary traditions of quick and easy homestyle cooking, because they are such an important part of our culture.
This space gives me the perfect opportunity to share them with fellow gourmands and food-lovers!
urbanideas says:
Yum. I can already smell it. Cannot wait to try it next time we grill. ohhh... I have some cornish hens in the freezer, that may be good too. Will let you know
Debbie says:
If you wrap the brick with foil, then there are no worries about how clean it is.
Thank you for your comments!
DrJoan says:
We live in a planned community and have access to a grill, but do you think that this can be adapted to the oven?
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