ULTIMATE WOOD FIRED CHICKEN - How to debone a chicken
Brian Malarkey shows how he makes his signature chicken dish at Herb and Wood. He sources his favorite chicken from Pasture Bird. Pasture Bird is not a sponsor for this video, but we really love how they pasture raise their chickens in Southern California in a very innovative way. Brian shows how to debone a chicken and how he cooks it in a wood fired oven.
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Let's talk chicken. First, it starts with the best chicken possible. Not that grocery store chicken,
but an amazing chicken like this one I get from Pasture Bird. They're free range, amazing,
well fed. I don't know the name of this chicken, but I guarantee he had one. First, I debone the
chicken. I go right around the rib cage. I cut around the breast. I cut around the thigh. I
pull it through, cut it out. Now I have a semi-boneless bird. Only a little bit of the wing left.
Then I put it in a brine for a day and a half. Pat it dry. Stuff some Herb de Provence underneath
the skin. Let it air dry for two whole days in the refrigerator, letting that fan really dry up that
fatty, fatty skin. Then we cook it skin side down in the wood fire oven, nice and hot. As that's
cooking, I'm going to make a nice little citrus salsa verde. I take zest from the lemon, the
segments from the lemon, the juice from the lemon, a little bit of pickled mustard seed, a bunch of
great fresh herbs, a little bit of garlic. Stir that together with extra virgin olive oil. Pull
the chicken out of the wood fire oven. Flip it. Take a little bit of that green onion, throw it
right into that pan with all that chicken drippings in there. Toss the kale in there, getting charred
up and smoky from the wood fire. Now it's time to plate. Every single bite is moist, crispy, and bright.