Why Is It Called Chicken Under a Brick? The Fascinating History Behind This Crispy Chicken Technique

Have you ever wondered why some cooking techniques have such strange names? Well, “chicken under a brick” is definitely one of those head-scratchers that made me curious the first time I heard it. I mean who puts building materials on their dinner? As it turns out there’s a fascinating story behind this delicious cooking method that dates back to ancient Rome!

The Ancient Roman Origins

When I first researched this cooking technique, I was shocked to discover just how old it really is. Would you believe this method traces back to Julius Caesar’s time?

During the Roman Empire, soldiers on campaign had to cook for themselves, especially during what was called a “full pace march.” Unlike modern armies, Roman legionnaires didn’t have mess halls or chuck wagons. They carried their own food AND cooking tools wherever they went.

The most important cooking tool in a Roman soldier’s kit was something called a clibanus (also called a testum). Think of it as a primitive Dutch oven made of thick-walled clay. The soldiers would place food on the bottom plate, then cover it with the dome-shaped top and pile hot coals on it. The heat would radiate down to cook the food inside

Over time, this evolved. Instead of using the hollow dome, cooks began using a heavy, glazed terracotta tile (called a mattone in Italian) to press down on meat while it cooked. This weight applied significant pressure on the cooking meat, resulting in even cooking and crispy skin.

From Tuscany to Your Kitchen

The modern version of this dish comes from Italy, specifically Tuscany. In Italian, it’s called “pollo al mattone” which literally translates to “chicken under a brick.” If you ever visit the coastal region around Lucca, you can actually buy traditional clay cooking sets designed specifically for this technique!

What’s amazing is how such a simple cooking method has endured for centuries. The basic premise hasn’t changed much from those Roman soldiers cooking in the field – use weight to press the chicken flat against the heat source.

Why Use a Brick, Though?

OK so here’s the real question – why specifically a brick? There are several practical reasons:

1. Weight: Bricks weigh between 2-7 pounds, making them heavy enough to compress the chicken without completely crushing it
2. Heat retention: Bricks hold heat well, helping to create that perfectly crispy skin
3. Availability: In traditional open-hearth kitchens, bricks were readily available
4. Practicality: They’re flat, stable, and can be wrapped in foil or cloth for cleanliness

As one source explains, the brick serves two important purposes. First, it flattens the chicken so it cooks evenly (whole chickens notoriously cook unevenly with legs cooking faster than breasts). Second, the pressure helps render out fat from under the skin, which is what creates that amazingly crispy exterior everyone loves.

The Science Behind the Crispiness

Speaking of crispy skin (my favorite part!), there’s actually some food science behind why this technique works so well. The brick maximizes contact between the skin and the hot cooking surface, which accelerates browning through something called the Maillard reaction.

The Maillard reaction happens when proteins and sugars are heated together, creating those complex savory flavors we associate with roasting. More contact equals more Maillard reaction equals more flavor. The brick heroically ensures every bit of skin gets this treatment!

From Humble Origins to Haute Cuisine

What’s really interesting is how this dish moved from basic survival food to fancy restaurant menus. Chicken under a brick started as a simple peasant cooking technique in Italy. Then it traveled across Europe, picking up regional influences along the way.

In France, it became known as poulet à la diable (devil’s chicken), referring to the brick’s role in creating that incredible crisping effect. When it made its way to America with early settlers, it eventually caught the attention of professional chefs.

American chefs rediscovered and popularized brick chicken in the 1990s, often featuring it on upscale French restaurant menus. Today, it’s beloved by home cooks and professional chefs alike for its simplicity and incredible results.

Global Variations on the Theme

While the basic technique remains the same, cooks around the world have put their own unique spin on chicken under a brick:

• Italian versions: Feature herbs, garlic marinades, lemon, and wine
• French poulet à la diable: Incorporates spicy peppers and mustard
• American adaptations: Range from barbecue sauce to spicy rubs and even teriyaki marinades

The technique itself has evolved too. Today, people use everything from cast iron skillets to pizza stones in place of actual bricks. You can cook it in an oven, on a grill, or in a skillet. But no matter how far it travels, the iconic brick (or brick-like weight) remains its foundation.

How to Make Perfect Chicken Under a Brick

Wanna try this ancient technique yourself? Here are my tips for getting it right:

Step 1: Choose the Right Chicken

A 3-4 pound bird works best. For even cooking, you’ll want to “spatchcock” it by removing the backbone so it lays flat.

Step 2: Season Aggressively

Since the brick’s pressure keeps the seasoning from falling off, don’t be shy! Put lots of salt, pepper, and spices on and under the skin.

Step 3: Weight Wisely

An actual brick wrapped in heavy foil works perfectly, but a cast iron skillet or other flat, heavy object will also do the trick. Whatever you choose should add up to at least 10 pounds of weight.

Step 4: Get Sizzling

Use a hot surface like a grill or skillet. Medium-high heat crisps the skin without burning it.

Step 5: Monitor Temperature

Cook until the thighs reach 165°F internally. Let rest before serving.

A Simple Recipe to Try

If you’re ready to try this technique yourself, here’s a basic recipe to get you started:

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1/3 cup olive oil
• Juice and zest of 1 lemon (plus extra lemon wedges for serving)
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh rosemary, minced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Chopped parsley for garnish

Instructions:

1. Spatchcock the chicken by removing the backbone and pressing it flat
2. Mix the marinade ingredients and slather all over the chicken
3. Refrigerate for at least 4 hours, preferably overnight
4. Heat oven to 400°F and warm an ovenproof skillet on medium-high heat
5. Place chicken skin-side down in the skillet and top with your brick (wrapped in foil)
6. Cook for 5 minutes, then transfer to the oven for 25 minutes
7. Remove, flip the chicken skin-side up, replace the brick, and roast another 10-15 minutes
8. Let rest before carving and serve with pan juices and lemon wedges

Why I Love This Technique

In our world of increasingly complex recipes and fancy gadgets, there’s something deeply satisfying about chicken under a brick’s rustic simplicity. No special equipment needed – just a brick and a hot surface. The preparation requires minimal effort, yet the results are consistently impressive.

I tried this method last weekend when my in-laws came over, and honestly, they couldn’t stop raving about it. The skin was shatteringly crisp, the meat was juicy, and the whole thing had this amazing depth of flavor from the marinade. Plus, it looked super impressive when I brought it to the table!

The Satisfying Simplicity

What I love most about this technique is how it proves you don’t need fancy equipment or complicated methods to make incredible food. Sometimes the oldest, simplest techniques are still the best. There’s something almost magical about using the same basic method that Roman soldiers used thousands of years ago.

So next time you’re looking for a foolproof way to impress dinner guests, grab a brick (clean it first, please!) and give this ancient technique a try. When you take your first bite of that tender, juicy meat paired with perfectly crispy skin, you’ll quickly understand why they call it chicken under a brick – and why it’s stood the test of time for thousands of years.