Cook the Book: Brick Chicken with Mustard Greens

Ingredients

• 1 tablespoon canola oil 
• 3 pound chicken with the backbone, rib cage, and thigh bones removed (the butcher will do this for you) organic halved
• 0.3 cup chicken broth low-sodium homemade prepared
• 2 servings pepper black freshly ground
• 1 tablespoon juice of lemon freshly squeezed
• 1 pound mustard greens washed cut into 1-inch pieces
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• kitchen thermometer
• tongs

Directions

1. 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.
2. 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.
3. Reduce the heat to medium high and cook the chicken until the skin is golden brown and crisp, about 18 minutes.
4. Remove the top skillet and weights, turn the chicken with tongs, and pour off any excess fat from the skillet.
5. 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.
6. While the chicken finishes cooking, prepare the mustard greens. In a large bowl, combine the remaining 2 tablespoons olive oil and the sherry vinegar.
7. Add the greens and toss to coat. Season to taste with salt and pepper.
8. Serve the chicken and mustard greens with the pan juices.