Brick Chicken
Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs
Chef Sam Henzy of Middle Child Clubhouse | Philadelphia
Adapted by StarChefs | january 2023
INGREDIENTS
Marinade:
Yield: 6 quarts
2 kilograms olive brine
800 grams cherry pepper brine
30 grams Dijon mustard
200 grams soy sauce
300 grams roasted garlic
450 grams onion
20 grams toasted rosemary leaves, ground
15 grams toasted sage leaves, ground
4 lemons, zested
4 oranges, zested
30 grams toasted black peppercorn, ground
15 grams toasted coriander seed, ground
10 grams toasted mustard seed, ground
15 grams toasted fennel seed, ground
1 kilogram olive oil
Herb Panade:
Yield: 3 quarts
8 burger buns
Whole milk
50 grams parsley leaves, blanched and shocked
40 grams mint leaves, blanched and shocked
30 grams tarragon leaves, blanched and shocked
30 grams chives, blanched and shocked
13 grams kosher salt
60 grams olive oil
Olive Relish:
Yield: 9 pints
1.3 kilograms hot cherry peppers, seeded and rinsed
720 grams Castelvetrano olives
720 grams Lamanata olives
130 grams orange zest
60 grams lemon zest
60 grams chopped rosemary leaves
1.2 kilograms olive oil
Salt-Roasted Potatoes:
Yield: 6 quarts
Salt
18 Yukon gold potatoes
To Assemble and Serve:
Yield: 1 serving
1 half chicken
Salt
Ground black pepper
Neutral oil
Butter
Thyme
Crushed garlic cloves
Oil for frying
Fresh herbs of your choice
Finishing olive oil
Maldon salt
METHOD
For the Marinade:
In a large nonreactive container, combine all ingredients except for olive oil. Using an immersion blender, blend until smooth. While blending, slowly stream in olive and continue blending until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Herb Panade:
In a bowl, combine burger buns and enough milk to submerge. Let sit 5 minutes at room temperature. Strain mixture, pressing gently to remove any excess liquid from the buns. Set aside. In a Vitamix blender, purée herbs, salt, and 80 crushed ice until smooth. Add soaked burger buns and oil. Blend 1 minute on high speed or until smooth. Strain, transfer to an airtight container, and refrigerate.
For the Olive Relish:
In a food processor, pulse together peppers and olives until a small dice is achieved. Transfer mixture to a stockpot over medium-high heat. Add remaining ingredients and bring mixture to a simmer. Remove from heat and let cool. Transfer to an airtight container and reserve.
For the Salt-Roasted Potatoes:
Heat oven to 350°F. Cover a hotel pan with an even layer of salt. Arrange potatoes on top of the salt. Gently poke holes into the potatoes to let steam. Roast 45 minutes, then let cool slightly. Once cool enough to handle, remove skins. Let cool completely. Break potatoes into ¼-inch pieces.
To Assemble and Serve:
In a small saucepan, warm Olive Relish. Heat oven to 500°F. On a work surface, liberally coat chicken in Marinade. Season with salt and pepper. In a cast iron pan over medium-high flame, heat a splash of neutral oil until it begins to smoke. Place chicken on the pan, skin side down. Place a brick wrapped in aluminum foil on top of the chicken, then transfer the pan to the oven. Roast 9 minutes. Remove brick and flip chicken over. Return pan to medium-high flame and baste with butter, thyme, and garlic. Cook 2 minutes, or until the internal temperature of the chicken reaches 165°F. Let cool. In a frying pan, heat oil to 350°F. Fry 9 Salt-Roasted Potatoes until golden brown and crispy. Transfer fried Salt-Roasted Potatoes to a mixing bowl and toss with salt. Set aside. On a serving plate, spread 1 large circle Herb Panade. Top with Salt-Roasted Potatoes. Butcher cooked chicken into 2 thigh pieces and 3 breast pieces. Arrange on the serving plate. Top with Olive Relish. Finish with herb salad, a sprinkle of salt, and a drizzle of olive oil.
