Chicken in orange and salt marinade

Name: Chicken in orange and salt marinade
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 7-10 Tbsp - 1 chicken (approx. 1.5 kg); 7-10 Tbsp - approx. 600 ml orange juice; 7-10 Tbsp - Sea salt; 7-10 Tbsp - 1 tablespoon black peppercorns; 7-10 Tbsp - 1 onion; 7-10 Tbsp - 4-5 stems thyme; 7-10 Tbsp - environ + 2 à 3 cuillères à soupe d'huile; 7-10 Tbsp - 1 garlic clove; 7-10 Tbsp - 1⁄2 Baguette; 7-10 Tbsp - 3-4 Anchovy fi lets (glass); 7-10 Tbsp - 1 tsp mustard; 7-10 Tbsp - 150 g Crème fraîche; 7-10 Tbsp - 1 tablespoon lemon juice; 7-10 Tbsp - Pepper; 7-10 Tbsp - Sugar; 7-10 Tbsp - 1 romaine lettuce; 7-10 Tbsp - 50 g Parmesan cheese (piece); 7-10 Tbsp - 1 large freezer bag; 7-10 Tbsp - wooden skewers; 7-10 Tbsp - Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

7-10 Tbsp - 1 chicken (approx. 1.5 kg)
7-10 Tbsp - approx. 600 ml orange juice
7-10 Tbsp - Sea salt
7-10 Tbsp - 1 tablespoon black peppercorns
7-10 Tbsp - 1 onion
7-10 Tbsp - 4-5 stems thyme
7-10 Tbsp - environ + 2 à 3 cuillères à soupe d'huile
7-10 Tbsp - 1 garlic clove
7-10 Tbsp - 1⁄2 Baguette
7-10 Tbsp - 3-4 Anchovy fi lets (glass)
7-10 Tbsp - 1 tsp mustard
7-10 Tbsp - 150 g Crème fraîche
7-10 Tbsp - 1 tablespoon lemon juice
7-10 Tbsp - Pepper
7-10 Tbsp - Sugar
7-10 Tbsp - 1 romaine lettuce
7-10 Tbsp - 50 g Parmesan cheese (piece)
7-10 Tbsp - 1 large freezer bag
7-10 Tbsp - wooden skewers
7-10 Tbsp - Kitchen yarn

Directions

1
Wash chickens inside and outside, dab dry. Place in a freezer bag and place in a bowl. Mix orange juice, 3-4 tablespoons salt and peppercorns, pour on. Close the bag. Leave chicken in the fridge overnight, turn 1-2 times.
2
Remove the chicken from the marinade. Peel and chop the onion, wash the thyme and stuff the chicken with it. Close the opening, tie up. Tie the legs together. Bake chicken on an oiled baking tray in the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) 1 1⁄4-1 1⁄2 Fry for hours.
3
Peel the garlic and chop roughly. Dice baguette. Fry in 2-3 tbsp. hot oil until golden brown, add garlic briefly. Remove everything.
4
Rinse the anchovies and pat dry. Dice 1 fillet very finely, cut the rest into pieces. Mix mustard, crème fraîche, diced anchovies and lemon juice. Season to taste.
5
Clean, wash and chop the salad. Chop the parmesan into shavings. Mix both with the rest of the anchovies, bread and dressing. Arrange everything. Drink tip: rosé wine, e.g. a Zinfandel.