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Meaty Meats Heritage Pollo Al Mattone - 21 02 2015 Mad For Marmalade
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Pollo Al Mattone
Ingredients:
- 3 1/2 to 4 lbs of Whole flattened Chicken or 2 whole chicken breast
- 8 gram of sea salt
- 3 cloves of fresh Garlic
- 1 pinch of freshly grated Nutmeg
- 1 pinch of Cayenne
- 1/4 teaspoon of Black pepper
- 1/2 teaspoon of Coriander
- 1/4 teaspoon of Thyme
- 1/8 teaspoon of Anis Seed ground
- 1/8 teaspoon of Lavender flower ground
- Sprig of Rosemary
- Sprig of Sage
- 4 drops of Bergamot essential oil
- 1 Juiced Meyer lemon
- 1 Juiced Blood Orange
- 1 Juiced Clementine/ Tangerine
- 2 ounce of fruity White Wine
- 20 ml of Olive Oil
- 1/4 teaspoon of Truffle oil
Cooking Instructions:
- Serves 6-8 people.
- Mix all ingredients in a large bowl.
- Pat dry Chicken with paper towel, add to marinade, and Massage allowing the juices to run under the skin.
- Marinade in the fridge for 4 to 24 hours let it sit in the heavy skillet at 2 tablespoons of olive oil, and 2 tablespoons of Butter over medium heat, fry chicken skin side down until golden brown for 5-8 minutes.
- Place the foil wrap to brick across the breast of the chicken and place in a 400 degrees Fahrenheit preheated oven for 35 minutes.
- Remove brick from the Chicken and put back for another 10 minutes, thermometer should read 165 to 175 Celsius.
- Transfer chicken to warm platter and rest for 5-10 minutes.
Your delicious Meal is ready to enjoy!
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