Some years ago – perhaps with the advance of “upscale” Italian restaurants – everyone was cooking chicken under a brick (or pollo al mattone as Tuscan’s call it). It became so popular that it was no longer cooked under a brick, but under a heavy cast iron implement made specifically for the job. Traditionally, the chicken is not split into 2 pieces, it is simply opened up by cutting out the back bone. But I prefer to cut it in half for quicker and easier cooking. I use Cornish game hens as even a half of those little guys is more than I can eat. I cut out the back bone and split the bird in half along the breast; then, I marinate for about 30 minutes in some olive oil, lemon zest, herbs (usually rosemary and oregano, but you can use whatever you have on hand), and just a little lemon juice. I put my grill pan on high heat and when it is glowing I quickly season with a good dose of salt and pepper and pop the meat in, skin side down, top with my cast iron “brick” and wait a few minutes until they get nice and golden brown and crusty. Give them a turn, cover again, and in another few minutes we sit down to moist, lemony chicken with crisp, salty skin.
judithchoate.com 