Trisha Greentree’s Brick Chicken with Braised Greens and Chickpeas

Recipe Information

Serves
8
Preparation time
1 hou
Duration
7 hours
Difficulty
Experienced

Ingredients

For the brick chicken:

  • 2 x organic size 12-15 chickens
  • 100g fine sea salt
  • 2 lemons
  • 6 bay leaves
  • 1 bunch thyme
  • 2 tbsp mustard seeds
  • 1 garlic bulb
  • 4 tblsp white miso paste
  • 1 black pepper mill
  • 470ml olive oil
  • 200g butter

Equipment required:

  • Cast iron pan
  • Thermometer

For the braised greens and chickpeas:

  • 1 large onion, finely diced
  • 3 garlic cloves, finely diced
  • 50g chicken stock powder
  • 150ml beer, preferably dark beer
  • 1 bunch silver beet, picked
  • 1 bunch rainbow chard, picked
  • 1/2 bunch kale, picked
  • 1 litre of water
  • 1 tin of cooked chickpeas
  • 7g salt
  • 1 pinch of white pepper

Method

For the brick chicken:

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

For the braised greens and chickpeas:

  1. Pick and wash all the greens
  2. Sauté the onion 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 it simmer for 7 minutes
  5. Now add your greens to the broth and let it cook on a simmer for about 30 – 45 minutes stirring occasionally.
  6. Once the greens are cooked add the chickpeas and stir.
  7. Check seasoning with salt and white pepper to taste