Fried Spatchcocked Chicken

A perfect example of how good food tastes when cooked in contact with clay is this ancient Etruscan recipe for a boned and flattened (i.e., butterflied) chicken cooked Tuscan style. It is called pollo mattone, in reference to the equipment used to cook it: a pair of heavy clay disks, the bottom one a glazed shallow rimmed saucer and the top unglazed and fitted with a handy knob. The top weighs the chicken down, which evens out the cooking, allowing the thighs and legs to finish at th