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Buttermilk roast chicken with cos & pecan bread salad
Buttermilk roast chicken with cos & pecan bread salad
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Prep Time:
360 minutes
Cook Time:
105 minutes
Total Time:
465 minutes
Elevate any celebration with this delicious roasted chicken and crunchy pecan salad.
Ingredients:
  • 1.6kg whole chicken
  • 1 1/2 tsp cayenne pepper
  • 560ml buttermilk
  • 2 garlic cloves, crushed
  • 150g green beans, trimmed
  • 2 baby cos lettuces, cut into wedges
  • 140g pecan
  • 4 slices sourdough bread , torn, chargrilled
  • 20.00 ml apple cider vinegar
  • 41.60 gm buttermilk
Instructions:
  • Dry the chicken thoroughly with paper towels, then massage it with cayenne pepper and salt. Place the chicken in a spacious zip-lock bag along with buttermilk and garlic or place it breast-side down in a large bowl and cover with plastic wrap. Squeeze out any extra air from the bag and refrigerate overnight.
  • Preheat your oven to 180°C.
  • Pat dry the chicken and arrange it in a roasting pan lined with baking paper. Roast the chicken, brushing it with pan juices every 15 minutes, for 1 hour and 15 minutes, until it turns golden and cooked through (cover with foil if browning too quickly). Rest the chicken, loosely covered with foil, for 5 minutes after removing it from the oven.
  • Prepare the salad by blanching beans in a pot of boiling salted water for 2 minutes. Drain and immediately cool in a bowl of ice water before slicing lengthwise.
  • Mix together the beans, crisp cos lettuce, crunchy pecans, and golden sourdough croutons.
  • Combine olive oil, vinegar, and buttermilk, whisking until smooth. Season to taste and generously drizzle over the salad.
  • Present the savory chicken alongside a fresh and delectable bread salad.

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