Crispy brown skin is the goal here, so mind your heat. Get your saute pan medium hot add a good amount of canola oil. Remove the chicken from the brine and let it rest and come to room temperature. Turn the oven temperature to 450 to 500 degrees F. Finish the dish by adjusting seasoning with salt, pepper and vinegar. Stir occasionally and let them do their thing. The water will evaporate and draw the moisture from the greens. Slowly cook the greens with the smoked pig's foot over low heat for at least 1 hour 30 minutes. Sprinkle with salt, and then add the greens, a bit more salt and about 1/2 cup water.

Reserve.įor the collard greens: Saute the onions in a large, wide-bottomed pan. You may need a little water to get the mixture to puree, but don't add too much. With the machine running, add the vinegar, butter and salt and pepper to taste. While still warm, peel the potatoes and add them to a food processor. Roast the sweet potatoes until completely soft, about 1 hour 30 minutes. Slowly stream in the oil while whisking.įor the sweet potato mash: Preheat the oven to 375 degrees F.

Submerge the chicken in the brine and let brine in the refrigerator for 4 hours.įor the salsa verde: Whisk together the parsley, capers, anchovies, garlic and lemon zest.

Bring to a boil until the salt and sugar are dissolved, and then let cool completely. For the chicken and brine: Combine 2 gallons water, the salt, sugar, garlic, herbs and some black pepper in a large pot.

Crossy road brick translucent chicken