Boundary Road Brick Chicken
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Kosher Salt2 cups
Brown Sugar1 clove
Garlic (finely grated)1 cup
Parsley (chopped fresh)1 tbsp
Capers (chopped)1 cup
Olive Oil1 cup
Cider Vinegar1
Salt1810 g
Collard GreensDirections:
1
Special equipment: one brick For the chicken and brine: Combine 2 gallons water, the salt, sugar, garlic, herbs and some black pepper in a large pot
2
Bring to a boil until the salt and sugar are dissolved, and then let cool completely
3
Submerge the chicken in the brine and let brine in the refrigerator for 4 hours
4
For the salsa verde: Whisk together the parsley, capers, anchovies, garlic and lemon zest
5
Slowly stream in the oil while whisking
6
For the sweet potato mash: Preheat the oven to 375 degrees F
7
Roast the sweet potatoes until completely soft, about 1 hour 30 minutes
8
While still warm, peel the potatoes and add them to a food processor
9
With the machine running, add the vinegar, butter and salt and pepper to taste
10
You may need a little water to get the mixture to puree, but don't add too much
11
Reserve
12
For the collard greens: Saute the onions in a large, wide-bottomed pan
13
Sprinkle with salt, and then add the greens, a bit more salt and about 1/2 cup water
14
Slowly cook the greens with the smoked pig's foot over low heat for at least 1 hour 30 minutes
15
The water will evaporate and draw the moisture from the greens
16
Stir occasionally and let them do their thing
17
Finish the dish by adjusting seasoning with salt, pepper and vinegar
18
Turn the oven temperature to 450 to 500 degrees F
19
Remove the chicken from the brine and let it rest and come to room temperature
20
Dry, and sprinkle with salt and pepper
21
Get your saute pan medium hot; add a good amount of canola oil
22
Crispy brown skin is the goal here, so mind your heat
23
Don't burn it, but make sure the pan is hot enough to keep the chicken from sticking
24
Add your chicken skin-side down and shake the pan to make sure the skin is not sticking
25
Add a weight of your choice (we use antique bricks we found in our building, hence the name), and then transfer the pan to the oven
26
Let it roll for about 10 minutes
27
Carefully flip the chicken over and let it go for another 6 minutes
28
All ovens are different, so after the chicken rests for 4 to 5 minutes, check the temperature in the leg to make sure it is thoroughly cooked