Poussin Sotto Mattone or Baby Chicken Cooked Under a Brick

• 4 poussin, backbone removed and wings Frenched
• 1 lemon
• 4 sprigs thyme
• Olive oil
• 2 Japanese eggplants
• 12 black mission figs
• Salt
• Pepper

1. To marinate poussin, first slice lemon into rings and place on cookie sheet.
2. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant.
3. Allow lemon to cool and toss with thyme, olive oil and poussin.
4. Marinate at least 2 hours.
5. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper.
6. Grill eggplant and figs and keep warm.
7. Lay poussin skin side down on grill.
8. Place brick atop poussin and grill 3 to 4 minutes.
9. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick.
10. Finally flip over poussin and grill 2 minutes without the brick.
11. Assemble on large platter with grilled eggplant and figs.
12. Drizzle dish with fruity olive oil and fresh herbs.

poussin, lemon, thyme, olive oil, eggplants, black, salt, pepper

Taken from www.foodnetwork.com/recipes/poussin-sotto-mattone-or-baby-chicken-cooked-under-a-brick-recipe.html (may not work)