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An Italian Dream in Boston: Fox & the Knife and its Pollo al Mattone
Fox & the Knife is a modern Italian restaurant located in South Boston. The space itself is designed to feel like a contemporary enoteca. It is energetic and stylish, fostering a social atmosphere rather than a formal one. This environment is the backdrop for a very specific and disciplined culinary vision.
The menu is a focused exploration of the cuisine of Emilia Romagna, Italy. I ordered the Pollo al Mattone to assess the kitchen’s technical skill with a seemingly simple dish.
The dish arrived as a deboned half chicken, cooked under a weight. The execution was technically flawless. The skin was uniformly crisp and deeply browned, a result of direct, weighted contact with the cooking surface. The meat beneath was exceptionally moist and tender, indicating a precise control of temperature and timing. The flavor was not complex, but pure and direct. It was seasoned simply, allowing the quality of the chicken and the char from the grill to be the main focus. It was a dish defined by its perfect execution of a single technique.
This focus on perfect execution is a direct reflection of the restaurant’s origin and philosophy. I learned that Fox & the Knife is the first solo restaurant from Chef Karen Akunowicz, a James Beard Award winner. The restaurant’s concept is a direct result of her time living and cooking in Modena, Italy. Her goal was to create a personal expression of the food and hospitality of that specific region.
The name, Fox & the Knife, is the key to her entire philosophy. It is a reference to an Aesop’s fable about a fox with many clever tricks and a cat with only one useful one. The “knife” symbolizes the chef’s technical skill. The “fox” represents the wisdom to apply that skill with focus and purpose. The restaurant’s mission is to be both skilled and wise, to execute foundational techniques with perfection rather than creating dishes that are merely clever.
The Pollo al Mattone serves as a perfect culinary parable for this idea. It is a dish that requires no conceptual tricks. Its success depends entirely on the flawless execution of one single technique. It is a direct and delicious expression of the restaurant’s core belief that true excellence lies in focused, perfect simplicity. It is the story of the fox and the knife on a plate.
The Art of Pollo al Mattone: A Recipe for Culinary Travel
To experience Pollo al Mattone at home, you don’t need a trip to Italy—just a whole chicken, a hot pan, and a heavy weight. This dish is a celebration of simple ingredients elevated by a clever technique.
The process begins with butterflying, or spatchcocking, the chicken by removing the backbone so it can be laid flat. This ensures even cooking and sets the stage for crisp, golden skin. Next comes the marinade: while Chef Akunowicz uses sumac and rosemary brown butter, a classic Italian version combines olive oil, garlic, rosemary, lemon juice, salt, and pepper. The acid and oil tenderize the meat, while the herbs infuse it with fragrance.
Once marinated, the chicken is ready for heat. Place it skin-side down in a hot pan or on a grill, then weigh it down with a foil-wrapped brick or cast-iron skillet. This “mattone” presses the chicken firmly against the cooking surface, guaranteeing maximum crispiness and even cooking throughout.
Cook for 10–15 minutes per side, until the skin is deeply golden and the meat is cooked through. For a final flourish, finish with herbs and brown butter, as done at Fox & the Knife. A sprinkle of sumac and a drizzle of rosemary-infused butter transform this rustic method into a restaurant-worthy dish.
Pollo al Mattone is proof of how one simple technique can unlock extraordinary flavor—an accessible taste of rustic Italian genius.
Chef’s Notes: Brick-Pressed Roast Chicken
• Pat chicken dry before marinating – Removes excess moisture for ultra-crispy skin; use paper towels and don’t skip this step.
• Marinate overnight for deeper flavor – Citrus and herbs penetrate better with time; bring to room temp before roasting.
• Use two identical weights for even pressure – Cast iron skillets or foil-wrapped bricks work best; preheat both for maximum crisp.
• Roast at high heat for golden skin – 475°F delivers fast browning and juicy meat; monitor internal temp with a thermometer.
• Rest chicken after roasting – Redistributes juices and keeps slices moist; 10 minutes is ideal.
• Add smoked paprika or fresh thyme – Boosts aroma and adds depth; great for seasonal variation.
• Serve with roasted potatoes or grilled vegetables – Complements the citrus-herb profile; ideal for dinner parties or weeknight meals.
• Drizzle with olive oil and lemon wedges – Adds brightness and gloss; optional but elevates presentation.
• Use spatchcocked turkey breast or Cornish hens – Adjust cook time accordingly; technique works across poultry types.
• Brush pan with ghee or butter if skipping spray – Adds richness and prevents sticking; great for flavor layering.
Brick-Pressed Roast Chicken
Get ready for a show-stopping roast that delivers extra-crispy skin and juicy meat in just one pan! This brick-pressed chicken sings with bright lemon, fragrant rosemary and sage, and a gentle heat from red pepper flakes. Perfect for a midweek family feast or an impressive dinner party, this method locks in flavor while speeding up cooking time. You’ll wow everyone with restaurant-quality results right from your home oven!
4
servings15
minutes30
minutes350
kcal10
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Ingredients
- Marinade Components
3 tbsp extra-virgin olive oil plus extra for drizzling
2 tbsp freshly squeezed lemon juice about one medium lemon
1 tsp finely grated lemon zest
½ tsp red pepper flakes
1 tsp minced fresh rosemary
1 tsp finely chopped fresh sage
3 cloves garlic peeled and minced
- Poultry Seasoning
1 whole spatchcocked chicken approx. 4 lbs
1 tsp kosher salt
½ tsp freshly ground black pepper
- Cooking Surface
neutral-oil spray vegetable or avocado oil for greasing
- Alternative Ingredients
Extra-virgin olive oil → avocado oil or grapeseed oil for neutral flavor
Lemon juice → lime juice for a zesty twist
Rosemary → chopped thyme for a milder herb note
Sage → tarragon or basil if preferred
Garlic cloves → ½ tsp garlic powder in a pinch
Red pepper flakes → a dash of cayenne pepper to control heat
Kosher salt → sea salt or pink Himalayan salt
Black pepper → white pepper or ground paprika
Whole chicken → spatchcocked turkey breast or Cornish hens adjust cook time
Neutral-oil spray → brush pan with melted ghee or butter
Directions
- Spatchcocking Seasoning – Lay your bird breast-side down on a stable board. Using sharp shears or a heavy chef’s knife, remove the backbone (about 10 minutes). Flatten by pressing firmly on the breastbone with the palms—this promotes even cooking and crisp skin.
- Marinating – In a medium mixing bowl, whisk olive oil, lemon juice, zest, red pepper, rosemary, sage, and garlic together (about 5 minutes). Educational tip: acid in citrus helps tenderize meat while herbs and oil infuse aroma. Generously rub the blend all over the chicken, nestling under wings and thighs. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
- Preheating Setup – While chicken marinates, preheat your oven and two heavy skillets or foil-wrapped bricks to 475°F (about 15 minutes). Using identical weight sources ensures consistent pressure. Optionally, place a barbell plate atop one skillet for added heft.
- Roasting Under Weight – Remove chicken from fridge and scrape off excess marinade (2 minutes). Lightly coat the bottom skillet with oil spray. Place chicken skin-side up, then position the second hot skillet or brick directly on top (careful, it’s hot!). Slide into oven and roast until an instant-read thermometer reads 150°F in the thickest breast (approx. 30 minutes).
- Resting Finishing – Carefully lift the top weight (use oven mitts) and transfer chicken to a carving board. Let it rest 10 minutes to redistribute juices. Optionally, drizzle additional olive oil and serve with lemon wedges for a fresh burst.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- cast iron skillet
- microplane grater
- Instant Read Thermometer
- Citrus Juicer
Notes
- • For the crispiest skin, ensure your bird is perfectly dry before marinating—pat it thoroughly with paper towels.
• Serve alongside roasted potatoes, a crisp green salad, or grilled seasonal vegetables.
• Experiment by adding a pinch of smoked paprika or swapping in fresh thyme for a different herb profile.
• If you have time, marinate overnight for deeper flavor penetration—just bring the chicken to room temperature for 20 minutes before roasting.
• Always rest your chicken after roasting; this simple step keeps each slice moist and juicy.
Nutrition Facts
- Serving Size: 1g
- Calories: 350kcal
- Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 350mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 28g
- Vitamin A: 500IU
- Vitamin C: 6mg
- Calcium: 20mg
- Iron: 1.2mg
FAQs: Brick-Pressed Roast Chicken
What makes brick-pressed chicken different from a regular roast?
The use of a heavy weight ensures even cooking and ultra-crispy skin in less time than a traditional roast. At Fox u0026amp; the Knife, chefs love this method for its efficiency, and bringing that Fox u0026amp; the Knife touch into your home guarantees restaurant-quality results.
Can I make this recipe without actual bricks?
Yes, two heavy cast iron skillets or even a barbell plate wrapped in foil can work just as well. Fox u0026amp; the Knife chefs often adapt based on kitchen tools, and using that Fox u0026amp; the Knife flexibility ensures perfect results without special equipment.
How do I get the skin extra crispy?
Pat the chicken completely dry before marinating, and roast at high heat under the press. Fox u0026amp; the Knife highlights this technique to achieve golden crispness, and adopting that Fox u0026amp; the Knife approach will elevate your roast.
How long should I marinate the chicken?
At least 30 minutes, but overnight is best for deeper flavor penetration. Fox u0026amp; the Knife recipes often emphasize marinating to build complexity, and applying that Fox u0026amp; the Knife practice at home makes a big difference.
What herbs pair best with this dish?
Rosemary and sage are classic, but thyme, tarragon, or basil also work beautifully. At Fox u0026amp; the Knife, chefs play with seasonal herbs, and adding that Fox u0026amp; the Knife creativity keeps the dish fresh year-round.
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