How to Cook Yummy Roasted Half Chicken with Chickpea and Gigande Hoppin’ John


Roasted Half Chicken with Chickpea and Gigande Hoppin' John.

Roasted Half Chicken with Chickpea and Gigande Hoppin' John You can cook Roasted Half Chicken with Chickpea and Gigande Hoppin' John using 21 ingredients and 26 steps. Here is how you cook that.

Ingredients of Roasted Half Chicken with Chickpea and Gigande Hoppin' John

  1. You need 1 of Whole Chicken (cut in half).
  2. Prepare 2 of Bay Leaves.
  3. You need 1 of 15.5oz Chickpeas, canned.
  4. You need 1 of 15.5oz Gigande Beans, canned.
  5. You need 2 tbsp of Salt.
  6. You need 4 cup of Kale, thick stems removed.
  7. It’s 4 cup of Collards, thick stems removed.
  8. You need 4 of sliced Bacon or Country Ham, diced.
  9. It’s 1 tbsp of Olive Oil.
  10. Prepare 1 of Onion, diced.
  11. You need 4 of Celery Stalks, diced.
  12. It’s 2 of Garlic Cloves.
  13. Prepare 1/4 cup of Cider Vinegar.
  14. It’s 1 tsp of Red Chili Flakes.
  15. Prepare 2 cup of Stock (chicken or vegetable) divided.
  16. It’s 2 tbsp of Butter.
  17. It’s 2 cup of Rice, cooked.
  18. Prepare 1 tbsp of Scallions.
  19. Prepare 2 tbsp of Parsley, chopped.
  20. It’s 1 of Salt.
  21. It’s 1 of Pepper.

Roasted Half Chicken with Chickpea and Gigande Hoppin' John instructions

  1. Season the chicken halves with salt, pepper, and thyme..
  2. Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary..
  3. Vacuum seal the bag and cook in a water bath at 64 C (147.2 F) for approximately 1 hour and 30 minutes **Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book**.
  4. Dice onion and celery, mince the garlic..
  5. Wash the collards and kale; remove any thick stems..
  6. Cut the collards and kale into thin strips..
  7. Dice the bacon..
  8. Heat olive oil in a small Dutch oven or stock pot..
  9. Add the bacon, cook until crisp..
  10. Remove bacon and all but 2 table spoons of oil..
  11. Add onions and celery..
  12. Cook until onions and celery are tender..
  13. Add the garlic; continue to cook until fragrant..
  14. Add collards and kale to pan, toss to blend..
  15. Add 2 cups of stock, bring to simmer; toss to blend..
  16. Cook until collards and kale are just tender..
  17. Add the beans and bacon, toss to blend..
  18. Add the vinegar, chili flakes, and season with salt and pepper..
  19. Bring to simmer and cook for 5-10 minutes..
  20. Add butter and hold warm..
  21. Chop the scallions and parsley, and set aside..
  22. Preheat oven to 375..
  23. Remove chicken from pouch. Place in roasting dish..
  24. Place in oven to heat up more until hot..
  25. Place rice on serving plate, top the rice with Hoppin John. Transfer chicken leg to plate..
  26. Top with scallions and parsley..

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