Cornish Hens with Garlic and Thyme

The Story

Pollo al mattone — chicken under a brick — is an Italian technique that solves the poultry problem: too much heat and the skin burns before the meat is done; too little and the skin never renders. The weight solves it by creating full contact between skin and hot iron, rendering fat quickly and evenly while the meat steams from its own heat.

Instructions

1. Season and Press. Spatchcock each hen by cutting out the backbone with kitchen shears. Press flat with your palm. Dry thoroughly with paper towels — moisture is the enemy of crispiness. Rub both sides with olive oil and Gunner Blend. Let rest 15 minutes.
2. The Cook. Heat a large cast iron skillet over high heat until smoking. Add olive oil. Place hens skin-side down. Immediately set the foil-wrapped brick (or another cast iron) on top as a weight. Cook on high for 8 minutes, then reduce to medium-high for another 12–15 minutes until skin is deep golden. Flip, add butter, garlic, and herb sprigs, and baste for 5–8 minutes until done. Finish under a hot broiler for 2 minutes if you want the skin to shatter.
3. Rest and Serve. Rest 10 minutes. Halve each hen along the breastbone and serve with lemon quarters and the pan drippings poured over. The herbed brown butter in the pan is a sauce in itself.

Pro Tips

• The weight is everything. If you don't have a brick, use another cast iron pan filled with cans.