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If you've been to Tuscany, you're no stranger to pollo al mattone, aka chicken under a brick. Why a brick? The compression leads to crispy skin and moist meat, and in the end, pure deliciousness. Grab a brick—make it a clean one—and a chicken, and give it a try!

If you've been to Tuscany—or maybe you have an Italian Nonna who cooks for you—you're no stranger to pollo al mattone, aka chicken under a brick. Why a brick? The compression leads to crispy skin and moist meat, and in the end, pure deliciousness. Grab a brick—make it a clean one—and a chicken, and give it a try!