TAKES 2 HOURS, PLUS 12 HOURS BRINING
Before you email us, up in arms that this isn't a Caesar Salad, let us just acknowledge that this recipe is technically "inspired by". However, we are convinced that our take on the classic Caesar Salad will knock your socks off. You'll need to plan ahead, we recommend beginning the night before for an overnight brine.
In this recipe we give you one of several suitable cooking methods for our Label Rouge, Marie Hot Cornfed chickens. It's worth remembering that not all chickens are born equal and that the cooking methods for a Marie Hot Cornfed Chicken, may not be right for say our Fosse Meadow or Poulet Noir. If in doubt, consult one of our butchers. You can read more on the various poultry breeds available in our counters in our Journal on Picking Your Chicken.
1. The day before, place the chicken in a large deep pot. To make the brine dissolve 4 tbsp of salt for every 1 litre of water needed to completely submerge the chicken. Place in the fridge to brine overnight.
2. The next day, remove the pot from the fridge and drain the chicken, pat dry and leave to come to room temperature for 2 hours.
3. Pre heat your oven to 160C fan.
4. Season the chicken all over, including the cavity, with the salt, pepper and garlic granules, place half a lemon inside the cavity and rub the skin with butter and drizzle the olive oil. Place on a trivet or a bed of vegetables and pop in the oven with the cavity facing the back wall of the oven, roast for 2 hours. You will know if the chicken is cooked by pushing a knife in between the leg and breast meat, if the juices are running clear, it is cooked. Allow the chicken to rest for 45 minutes before slicing.
5. Whilst the chicken is resting, turn the oven up to 200C fan and pour the chicken fat into a small roasting dish, toss the sourdough chunks in the fat and place in the oven for 30 minutes until they are golden and crunchy. Set aside.
6. To make the smoky, anchovy mayonnaise, place the garlic, anchovies, egg yolk, Dijon mustard, smoked paprika and lemon juice in a food processor and blend until it becomes a smooth paste. At this stage, very slowly start pouring in the vegetable oil, a bit at a time all still whilst blending the dressing. The oil will begin to emulsify with the egg yolk and lemon juice, you will soon start to see it thicken. Add the parmesan and salt and pepper to taste at this stage and continue to blend.
7. Keep going with the oil until you have a thick, mayonnaise-like consistency.
8. Pour into a bowl and set aside for later.
9. Once the chicken is well rested, take the two breasts off the bone and slice into thick pieces.
10. In a large bowl add the kale and the olive oil, massage the oil into the kale, this will help soften and take the raw taste away. Add in the gem lettuce and half of the crunchy croutons, spoon in 2 tbsp of the mayonnaise and toss very well with a light set of hands or cutlery so the salad is nicely coated.
11. Serve onto a big platter, place the sliced chicken breasts on top, sprinkle with the sliced spring onions and the other half of croutons, finish with a final grating of parmesan (optional) and a small bowl of extra mayonnaise on the side for dipping. Pour a glass of chilled Gruner Veltliner and enjoy!
For the chicken
• 2kg Marie Hot Label cornfed chicken
• Table salt for brining
• Salt and pepper, for seasoning
• 2 tsp garlic granules/powder
• ½ lemon
• Knob of butter
• 1 tbsp olive oil
For the Caesar dressing
• 2 cloves of garlic, peeled
• 1 egg yolk
• 4 anchovy fillets
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Juice of ½ lemon
• Pinch of salt
• 20g parmesan, grated
For the salad
• 1 sweet gem lettuce
• 100g kale
• 1 tsp olive oil
• 2 spring onions, thinly sliced
• Sourdough, cut into rough chunks
• Parmesan, grated (optional)