Anne uses the weight of a brick to give her perfectly marinated chicken an ultra-crispy skin!Subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2POwelZSubscribe to Food Network ▶ http://foodtv.com/YouTubeLike your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pollo al MattoneRECIPE COURTESY OF ANNE BURRELLLevel: IntermediateTotal: 1 day 50 minPrep: 20 minInactive: 1 dayCook: 30 minYield: 2 servingsIngredients4 cloves garlic, smashed and finely chopped1/2 teaspoon crushed red pepper flakes1 lemon, zested and juiced3 sprigs rosemary, leaves finely chopped1/2 teaspoon pimenton1 teaspoon toasted ground cuminExtra-virgin olive oil2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen stringKosher salt and freshly ground black pepper1/2 cup dry white wine3/4 cup chicken stockDirectionsSpecial equipment: weights such as foil covered bricks or cast iron saute panIn a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.Preheat the oven to 400 degrees F.Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #PolloAlMattoneAnne Burrell's Pollo al Mattone | Secrets of a Restaurant Chef | Food Networkhttps://www.youtube.com/watch?v=n4uSB_3tfG4
