Tap in salt bath with Caesar's salad

Name: Tap in salt bath with Caesar's salad
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook organic chicken (approx. 1.5 kg); 1 (0,33 l) beer bottle; 300 ml Orange juice; 7-10 Tbsp coarse sea salt; 1 TABLESPOON black peppercorns; 1 Onion; 4-5 Stem(s) Thyme; 7-10 Tbsp some + 2-3 tablespoons oil; 1 fresh egg; 1/2 Baguette; 2 Garlic cloves; 0?$? Anchovy fillets (glass); 1 TEASPOON Mustard; 150 g Fresh cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp milled pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1 Rocket salad; 50 g Parmesan (piece); 1 g Freezer bag; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook organic chicken (approx. 1.5 kg)
1 (0,33 l) beer bottle
300 ml Orange juice
7-10 Tbsp coarse sea salt
1 TABLESPOON black peppercorns
1 Onion
4-5 Stem(s) Thyme
7-10 Tbsp some + 2-3 tablespoons oil
1 fresh egg
1/2 Baguette
2 Garlic cloves
0?$? Anchovy fillets (glass)
1 TEASPOON Mustard
150 g Fresh cream
1 TABLESPOON Lemon juice
7-10 Tbsp milled pepper
7-10 Tbsp Sugar
7-10 Tbsp Salt
1 Rocket salad
50 g Parmesan (piece)
1 g Freezer bag
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
The day before, wash chicken inside and out and pat dry. Mix beer, orange juice, 3-4 tablespoons sea salt and peppercorns. Put the chicken in the freezer bag, place it in a bowl and pour on the marinade.
2
Seal the bag. Leave in the refrigerator for about 12 hours, turning 1-2 times in between.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel and slice the onion. Wash thyme, shake dry. Remove chicken and fill with onion and thyme.
4
Plug the opening with a skewer and tie up with kitchen string. Tie the legs together. Put them on a lightly oiled baking tray. Roast in a hot oven for about 1 1/4-1 1/2 hours until the meat on the legs comes off the bone.
5
Meanwhile, cook the egg for the salad for 1 minute. Dice baguette. Peel garlic and chop roughly. Heat 2-3 tablespoons of oil. Fry the bread until golden brown, add the garlic and fry briefly. Remove the bread.
6
Rinse anchovies, dab dry, dice 1 fillet very finely, cut the rest into pieces. Break egg, separate egg white and egg yolk. Mix egg yolk, mustard, crème fraîche, diced anchovies and lemon juice.
7
Season with mixed pepper, 1 pinch of sugar and salt if necessary.
8
Clean, wash, spin dry and chop the romaine lettuce. Chop the parmesan into shavings. Mix anchovies, bread cubes and dressing with the rest. Serve with chicken.