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Ultimate roast chicken Caesar salad
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Total Time:
2 hours 15 minutes
Elevate your Caesar salad: Brine chicken in apple juice & spices overnight for extra flavor. Roast croutons in chicken juices for incredible texture & taste. Must-try dish!
Ingredients:
  • 1 x 2.5 kg whole free-range chicken
  • 400 g sourdough bread
  • 1 bulb of garlic
  • 1 x 50 g tin of anchovies in oil from sustainable sources
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 2 fresh red chillies
  • extra virgin olive oil
  • 1 lemon
  • 4 romaine lettuces
  • 150 g mixed-colour radishes
  • 1 cucumber
  • ½ a bunch of fresh chives (15g)
  • 4 tablespoons black peppercorns
  • 4 tablespoons fennel seeds
  • 2 litres fresh apple juice
  • 100 g sea salt
  • ½ a bunch of fresh thyme (15g)
  • 12 fresh bay leaves
  • 6 dried red chillies
  • 50 g Parmesan cheese plus extra to serve
  • 1 teaspoon English mustard
  • 2 teaspoons Worcestershire sauce
  • 250 g Greek yoghurt
Instructions:
  • To make the brine, toast peppercorns and fennel seeds in a pot over high heat for 1 minute. Add apple juice, sea salt, thyme, bay leaves, and crumbled dried chillies. Bring to a boil, then turn off the heat. Add 1 liter of cold water, let cool, then use a sharp knife to butterfly the chicken and submerge it in the brine. Refrigerate for at least 12 hours, then drain and pat dry. Preheat the oven to 200ºC/400ºF/gas 6. Rub the chicken with olive oil and roast for 30 minutes. Reduce heat to 160ºC/325ºF/gas 3, add sourdough and garlic to the tray, and roast for another hour. Rest the chicken for 30 minutes. Marinate anchovies with parsley, chillies, lemon zest, olive oil, and lemon juice. Make Caesar dressing by whisking Parmesan, mustard, Worcestershire sauce, yoghurt, lemon juice, and olive oil. Toss lettuces, radishes, cucumber, parsley, chives, croutons, and dressing together. Serve the chicken, croutons, anchovies, and extra dressing. Enjoy!

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