Poussin "Sotto Mattone" or Baby Chicken Cooked Under a Brick

1. 1

   To marinate poussin, first slice lemon into rings and place on cookie sheet.

2. 2

   In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant.

3. 3

   Allow lemon to cool and toss with thyme, olive oil and poussin.

4. 4

   Marinate at least 2 hours.

5. 5

   Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper.

6. 6

   Grill eggplant and figs and keep warm.

7. 7

   Lay poussin skin side down on grill.

8. 8

   Place brick atop poussin and grill 3 to 4 minutes.

9. 9

   Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick.

10. 10

    Finally flip over poussin and grill 2 minutes without the brick.

11. 11

    Assemble on large platter with grilled eggplant and figs.

12. 12

    Drizzle dish with fruity olive oil and fresh herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.