Cook the Book: Brick Chicken with Mustard Greens

Name: Cook the Book: Brick Chicken with Mustard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 1 kilograms organic chicken, halved, with the backbone, rib cage, and thigh bones removed (the butcher will do this for you); 79 milliliters homemade chicken stock or prepared low-sodium chicken broth; 2 servings Coarse salt and freshly ground black pepper; 1 Tbsp freshly squeezed lemon juice; 454 grams bunch mustard greens (about , washed, stems removed, and leaves cut into 1-inch pieces; 4 Tbsps extra-virgin olive oil, divided; 2 Tbsps sherry vinegar

Need a gluten free, dairy free, fodmap friendly, and whole 30 main course? Cook the Book: Brick Chicken with Mustard Greens could be a tremendous recipe to try. This recipe makes 2 servings with 1840 calories, 133g of protein, and 139g of fat each. This recipe covers 58% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, chicken, chicken broth, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 2 tablespoons of the olive oil and the canola oil in a 10-inch cast-iron skillet over high heat. Season the chicken generously with salt and pepper. When the oil begins to smoke, add the chicken halves to the skillet, skin side down.

Ingredients you will need

Salt And Pepper

Cooking Oil

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Place another 10-inch skillet, right side up, on top of the chicken and gently place a heavy brick or soup cans in the top skillet to weigh it down. The weight should be at least 20 pounds.

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Frying Pan

Reduce the heat to medium high and cook the chicken until the skin is golden brown and crisp, about 18 minutes.

Ingredients you will need

Whole Chicken

Remove the top skillet and weights, turn the chicken with tongs, and pour off any excess fat from the skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Tongs

Add the chicken stock and lemon juice and cook the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, about 3 minutes.

Ingredients you will need

Chicken Stock

Lemon Juice

Whole Chicken

Equipment you will use

Kitchen Thermometer

While the chicken finishes cooking, prepare the mustard greens. In a large bowl, combine the remaining 2 tablespoons olive oil and the sherry vinegar.

Ingredients you will need

Mustard Greens