8 chicken mattone Recipes

whole chicken , backbone cut away and discarded, rinsed, patted dry, fresh lemon juice, divided, grapeseed oil or olive oil, divided, fresh rosemary, chopped, plus additional sprigs for garnish, garlic cloves, pressed, coarse kosher salt, dried crushed red pepper, chopped fresh italian parsley, special equipment, brick wrapped in aluminum foil or heavy cast iron skillet

calabrian chile paste or homemade chile paste, white balsamic vinegar, rosemary, chopped, extra-virgin olive oil, chicken halves (4 to 5 lbs. total ), coarse sea salt, preferably gray

olive oil, garlic cloves, minced, oregano, salt, pepper, hot pepper flakes, boneless skinless chicken breasts

whole chickens or 1 game hen, olive oil, balsamic vinegar, red wine, kosher salt, fresh coarse ground black pepper, rosemary

toasted and freshly ground cumin, pimenton, garlic , smashed and finely chopped, fresh rosemary, leaves finely chopped, lemon , zested and juiced, red pepper flakes, extra-virgin olive oil, kosher salt, poussin , butterflied (backbone, ribs and wing tips removed), legs tied together with butcher s twine, dry white wine, chicken stock, special equipment : a brick wrapped in aluminum foil

poussin , backbone removed and wings frenched, lemon, thyme, olive oil, japanese eggplants, black mission figs, salt, pepper