Rooster in salt bath for Caesar's salad
easy
105 mins
105 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.5 kg)
- 7-10 Tbsp Salt
- 1 (0,33 l) Bottle of beer (Pils)
- 300 ml Orange juice
- 1–2 Onions
- 4-5 Stem(s) Thyme
- 3-4 Tbsp Oil
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 8 Anchovy fillets
- 150 g Fresh cream
- 100 ml Vegetable broth
- 1-2 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Sugar
- 1 Head romaine lettuce
- 100 g Baguette-Brot
- 35 g Parmesan cheese
- 7-10 Tbsp Toothpicks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash chickens inside and out and pat dry. Mix 3-4 tablespoons salt, beer and orange juice. Put chicken in a bowl and pour marinade over it. Cover the chicken and let it stand in the fridge for about 12 hours, turning 1-2 times in between. Peel onions and cut into slices. Wash the thyme, dab dry, pluck the leaves from the stems and chop
- 2
Finely grind thyme and 1 teaspoon salt. Mix onions and 1-2 tbsp. oil in a bowl, season with thyme salt and a little pepper. Remove the chicken from the marinade, place on a greased baking tray and fill with the onion mixture. Fix the opening with toothpicks and tie up. Tie the chicken into shape if necessary. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Peel garlic and cut into pieces. Rinse anchovies, dab dry, chop 2 fillets. Briefly puree crème fraîche, vegetable stock, garlic, chopped anchovies and vinegar, season with pepper, sugar, vinegar and possibly a little salt. Wash the salad, pluck into bite-sized pieces and drain. Dice baguette. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes in it while turning them golden brown, season with salt and remove. Slice parmesan. If necessary, cut the remaining anchovies into pieces. Mix dressing, salad, anchovies, parmesan and bread cubes and arrange in a bowl. Remove the chicken and serve. Add salad
- 3
Waiting time approx. 12 hours
Nutrition Facts
780 kcal
18 g
48 g
65 g
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