Serious Eats: Recipes
Cook the Book: Brick Chicken with Mustard Greens
This recipe for Brick Chicken with Mustard Greens is adapted from one of my favorite Brooklyn restaurants, Marlow and Sons in Williamsburg. The daily menu consists of cheeses, oysters, charcuterie, and a few select entrees, but it's supplemented daily with a host of specials created with seasonality and sustainability in mind. Marlow's Brick Chicken has been on the menu since the beginning of the restaurant's conception. It's a simple dish that showcases Marlow's strengths—perfectly cooked proteins and raw, seasoned greens.
The dish begins with an organic chicken (preferably locally raised) that needs to be halved and freed of its backbone, ribcage, and thigh bones. This is one of those cases where you should listen to the recipe and ask your butcher for help—partially deboning a chicken is not as simple as you might assume. Once your prepped chicken is salted and peppered, it's time to ready your pans, first heating canola and olive oils in a cast iron, then readying your "brick pan." The brick pan is really a secondary iron skillet piled with a few cans adding up to 20 pounds of pressure. The heated cast iron combined with the weight of the second skillet creates an environment that cooks the semi deboned bird in less than a half hour with skin that's incredibly crisp and flesh that has no chance of overcooking.
The quick deglaze with lemon juice and chicken stock gives the chicken a bright hit of acidity and a bit of extra moisture that seeps out when it's plated. The mustard greens dressed with sherry vinegar lend a wonderful raw, peppery element, especially when the pan juices from the chicken mingle with the oil and vinegar on the plate. If you're looking to add a starchy element to round out the meal, all you really need is a few slices of crusty bread or, if you're feeling ambitious, a scoop of buttery mashed potatoes or creamy polenta.
As always with our Cook the Book feature, we have five (5) copies of The New Brooklyn Cookbook to give away this week.