Trisha Greentree’s Brick Chicken with Braised Greens and Chickpeas

Method

Brick Chicken 

1. First butterfly the chicken
2. Brine chicken in 10% salt brine with bay leaves
3. After 6 hours take chicken out, air dry on rack in fridge and season skin with fine salt
4. Peel garlic, zest and juice lemon
5. Heat cast iron pan, add olive oil and garlic
6. Seal chicken skin down with high heat, after 1 min turn down heat low
7. Place heavy weight on chicken and place in oven for 15-20mins at 180 degrees
8. Take chicken out and test if cooked
9. If cooked place chicken on rack to cool, skin side up
10. To make sauce in pan, leave all juices and garlic, add more oil and butter, once foaming and starting to burn add thyme, lemon juice and zest, whisk away and add mustard and Miso to preference and taste, crack black pepper
11.  Cut chicken into pieces and pour sauce over to serve

Braised Greens and Chickpeas

1. Pick and wash all the greens
2. Sauté onions and garlic in oil
3. Add your beer, water, and stock powder and stir well
4. Bring the broth up to a boil and let simmer for 7 mins
5. Now add your greens to the broth and let it cook on a simmer for about 30 mins – 45mins stirring occasionally.
6. Once the greens are cooked add the Chickpeas and stir.
7. Check Seasoning with salt and white pepper to taste.