How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🧱
In the world of Italian cuisine, few techniques deliver the symphony of flavor and texture as stunningly as cooking Pollo al Mattone—commonly known as Brick Chicken. Join Chef Gabe Bertaccini in this authentic cooking adventure, as he takes you through a traditional Tuscan method that will leave your taste buds tingling and your guests asking for more.
What is Brick Chicken?
Brick Chicken is a rustic Italian dish that involves flattening a whole chicken using a heavy weight, traditionally a brick, to ensure maximum skin-to-heat contact. This method gives the chicken an incredibly crispy skin while keeping the meat juicy and tender. Perfect for gatherings or family dinners, this dish is surprisingly straightforward and builds complex flavors with minimal fuss.
The Secret Rub
Before diving into the cooking process, Chef Gabe prepares a fragrant dry rub infused with rosemary, sage, garlic, lemon, and fennel. This aromatic blend adds layers of flavor to the chicken and can be prepared ahead of time, making weeknight meals easier.
Cooking Instructions
-
Prepare the Dry Rub: Start by making the aromatic dry brine. Combine rosemary, sage, garlic, lemon zest, and fennel in a food processor, blending until well mixed.
-
Spatchcock the Chicken: To achieve the desired flatness for even cooking, spatchcock the chicken by removing the backbone.
-
Flatten the Chicken: Ensure the chicken is evenly flattened, maximizing contact with the heat for that perfect crispy skin.
-
Apply the Dry Rub: Generously coat the chicken with the prepared dry rub, rubbing it into the skin and under the breast for richer flavors.
-
Refrigerate: Place the rubbed chicken in the fridge for at least four hours, allowing those flavors to penetrate the meat.
-
Wrap the Brick: While the chicken marinates, wrap a clean brick in aluminum foil. This old-world technique is essential for compressing the chicken during cooking.
-
Warm Oil & Herbs: In a cast-iron skillet, warm some oil along with herbs to infuse the oil with flavor before cooking the chicken.
-
Cook the Chicken: Place the chicken, skin-side down, in the skillet and carefully top it with the wrapped brick. Transfer the skillet to a preheated oven.
-
Flip & Finish: After the initial cooking time, flip the chicken and return it to the oven for even cooking.
-
Let It Rest: Once perfectly cooked, allow the chicken to rest to retain its juices before carving.
-
Serve: Drizzle the chicken with a quick lemon pan sauce and accompany it with fresh lemon wedges for a zesty finish.
The Accompaniment: Panzanella
To round out this rustic meal, prepare Chef Gabe’s Panzanella—an Italian bread salad that embodies the essence of rustic cooking. Begin by tearing up rustic bread and toasting it to a golden brown. Toss it with juicy heirloom tomatoes and other vegetables, seasoned perfectly for a refreshing side that complements the savory chicken.
Final Thoughts
Cooking Brick Chicken like an Italian is about embracing simplicity while crafting a dish that feels special. With a few simple ingredients and techniques, you can transform your kitchen into an Italian trattoria. So gather your ingredients, channel your inner chef, and get ready to impress with this delightful, crispy, and juicy chicken dish that will transport you straight to Tuscany!
Watch the video by Food Network
Video “How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🧱” was uploaded on 07/19/2026 to Youtube Channel Food Network