Brick 1/2 Chicken Recipe

Make brine: In a saucepan, combine 6 cups water, kosher salt, sugar, bay leaves, peppercorns, smashed garlic and thyme. Warm gently, stirring, until salt and sugar dissolve. Remove from heat and cool to room temperature, then add ice to chill brine completely.

Submerge chicken: Place the split half chicken in a container or resealable bag and pour cooled brine over it, ensuring the bird is fully submerged. Refrigerate 24 hours.

Remove and dry: After 24 hours, remove the chicken from the brine, discard brine, and pat the chicken very dry with paper towels. Let sit uncovered in the refrigerator for 1 hour to air-dry the skin for better browning (optional).

Prepare mash: In a small bowl, combine softened unsalted butter, lemon zest, chopped rosemary, smoked paprika, salt and black pepper. Mix thoroughly until smooth and homogenous. Transfer to plastic wrap and chill briefly if you prefer a firmer paste.

Under the skin: Gently loosen the skin over the breast and thigh with your fingers, being careful not to tear. Spread about two-thirds of the compound butter under the skin, massaging it evenly over the meat. Reserve remaining butter to finish the skin if needed.

Preheat and prepare: Preheat oven to 425°F (220°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 to 2 tbs neutral oil and heat until shimmering.

Sear and press: Place the chicken skin-side down in the hot skillet and sear without moving for 4–5 minutes until deeply golden. Position a heavy skillet, brick wrapped in foil, or a foil-wrapped baking dish on top of the chicken to press it flat (the brick technique). Reduce heat slightly to medium and maintain the press for 6–8 minutes to render fat and crisp skin.

Finish in oven: Transfer the skillet with the pressed chicken to the preheated oven (leave the weight on). Roast for 12–18 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove from oven and rest 8–10 minutes, keeping the chicken loosely tented.

Sauté aromatics: While the chicken rests, heat 2 tbs olive oil in a small saucepan over medium heat. Add finely chopped onion and cook, stirring occasionally, until translucent and starting to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build flavor: Stir in tomato paste and harissa paste and cook 1–2 minutes to toast and concentrate flavors.

Deglaze and reduce: Pour in the white wine to deglaze the pan, scraping any browned bits. Reduce by half, then add the chicken stock and honey. Simmer gently until reduced to a glossy, slightly thickened jus (about 10–12 minutes).

Finish sauce: Off the heat, swirl in the cold cubed butter a little at a time to enrich and slightly thicken the jus. Season with salt and pepper to taste. Keep warm.

Prepare leeks: Trim the dark green tops from the leeks and halve them lengthwise. Rinse thoroughly between layers to remove grit. Pat dry and brush the cut sides lightly with 1–2 tbs olive oil; reserve remaining oil for dressing.

Grill leeks: Heat a grill pan or outdoor grill over medium-high heat. Place leeks cut-side down and grill until char marks develop and they are tender, about 4–5 minutes per side. Remove and let cool slightly, then slice crosswise into 1/2-inch pieces.

Dress and toss: In a bowl, whisk together remaining olive oil, lemon juice, sherry vinegar, chopped parsley, aleppo pepper, flaky sea salt and black pepper. Add sliced grilled leeks and toss gently to coat. Adjust seasoning to taste.

Crisp and glaze: If desired, return rested chicken to the hot skillet skin-side down for 1 minute to re-crisp skin and melt the reserved compound butter over the top.

Slice and serve: Place the grilled leek salad on the plate. Cut the brick chicken into portions or present whole. Spoon warm harissa jus around and lightly over the chicken. Finish with a sprinkle of coarse kosher salt and a lemon wedge on the side.