Скачать или смотреть I cooked Chicken Salad for a week straight... this is the result.

It’s a chicken salad, what’s not to love? Going the extra step to get some charred flavour is just another reason to be in the garden working the grill this summer; the rest is a piece of cake. This herb yoghurt dressing is a crowd pleaser. Thank me later.

INGREDIENTS

1 Whole Chicken
1 Stick of Butter
Some Rosemary & Thyme
2 Clove of Garlic
1 Cucumber
1 Courgette
1 Quality Tomato
Red Oak lettuce
A Handful of Parsley
A Handful of Mint
4 Heaped Tbsp Yoghurt
2 Lemons
Sourdough Bread
Salt
Pepper
Parmesan
Olive oil

METHOD

I: How to Half a Chicken

First, remove the wishbone. Cut along between the breasts, then follow the sternum down to the thigh joint with a paring knife. Pop out the joint and cut along the bottom, following the Ilium, and keeping the thigh, breast, and leg intact. Slice along the middle of the thighs and legs, and carve around the bones to remove them.

II: How to Barbecue Chicken

With a torchon, oil the grill to prevent the skin sticking to the metal. Generously salt and oil both sides of the chicken and rub it in. Place the chicken skin side down on the part of the grill with the fewest coals.Whilst the chicken is browning, burn the butter in a shallow pan, along with a cracked clove of garlic, the rosemary, and thyme. Set aside. When the chicken skin is charred, flip it over and grill on the other side. Oil a slice of sourdough bread and slap it on the grill, toasting on both sides until crispy. When the chicken is cooked through, place in the pan with the butter and baste. Squeeze half a lemon of juice over the top, add some finishing olive oil, and baste.

III: Preparing the Salad

Shave the cucumber and the courgette into a bowl, then thinly slice the tomato and mix everything together. Pick the parsley and mint and roughly chop, then mix with the yogurt in a bowl. Add the zest and juice of one lemon, salt, and a generous amount of pepper. Grate in a small clove of garlic and mix.

IV: Assembly

Remove the hard herbs and garlic from the resting tray. Roughly chop the chicken and bread, then mix together with the burnt butter. Finish with the other half of lemon juice and mix. In a large bowl, mix together the dressing, red oak, chicken, and shaved salad. Plate up, serving with more dressing, and a snowy coat of grated parmesan.

TIMESTAMPS

00:00 - Intro
00:58 - I: How to Half a Chicken
03:00 - II: How to Barbecue a Chicken
08:35 - III: Preparing the Salad
12:51 - IV: Assembly

LINKS
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TikTok: /   / thomas_straker  
Facebook: /   / officialthomasstraker  
YouTube /    / @thomasstraker  
Donna Franca / https://www.instagram.com/itsfranca__...


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