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Restaurants & Bars 13

Italian "Brick" chicken (or cooked with a heavy weight on it?)

hsaroken | Apr 3, 200801:47 PM

so i was in Rome this week for work and went to a little restaurant about 35 minutes outside the city that had the most incredible chicken. they were kind enough to take us in the kitchen to show us how they made it - chicken split in half, seasoned with salt and white pepper and cooked in a heavy skillet in good olive oil - 10 minutes on each side with a 10 pound weight on it. the skin was unreal and the meat so tender.

as memory serves they used to make a comparable chicken at trattoria del arte but i haven't been there in about 15 years and when i called they said they no longer make it.

does anyone know where i can get comparable chicken in Manhattan? i know it is often cooked with a weight or bricks on it! thanks!

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