Poussin "Sotto Mattone" Or Baby Chicken Cooked Under A Brick
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
To marinate poussin, first slice lemon into rings and place on cookie sheet
2
In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant
3
Allow lemon to cool and toss with thyme, olive oil and poussin
4
Marinate at least 2 hours
5
Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper
6
Grill eggplant and figs and keep warm
7
Lay poussin skin side down on grill
8
Place brick atop poussin and grill 3 to 4 minutes
9
Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick
10
Finally flip over poussin and grill 2 minutes without the brick
11
Assemble on large platter with grilled eggplant and figs
12
Drizzle dish with fruity olive oil and fresh herbs