Pollo Al Mattone (Brick Pressed Chicken)

Rinse the chicken and pat dry with paper towels. Pour the lemon juice over the chicken and spread it with your hands to coat the entire bird, inside and out. Lightly salt and pepper the entire chicken. Cover and refrigerate for 1 to 2 hours.

Discard the backbone of the chicken. Pound the chicken with a meat pounder so that it lies flat.

Heat a large heavy skillet and two clean bricks over medium high heat until very hot. Coat the chicken on both sides with olive oil.

Put the chicken in the skillet in one layer, and place the bricks on top. Reduce the heat to medium and cook the chicken for 10 minutes.

Remove the bricks, turn the chicken over and replace the bricks. Repeat the turning process every 10 to 15 minutes.

Cook for 30 to 40 minutes total, until the chicken is no longer pink, juices run clear when the breast is pierces to the bone, and drumsticks move easily. The bird will be crisp and golden on the outside and juicy on the inside.

NOTE: If you are uncertain about the cleanliness of your bricks, then wrap them in foil before using. If you do not have access to any bricks, you can substitute a very heavy iron skillet or a large pan filled with water.