Chicken caesar salad with chicken fat croutons
Adam Ragusea · ♥ 22.6K likes · 801.1K views · 8 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 700 g skin-on, bone-in, dark meat chicken pieces
- olive oil
- salt
- pepper
- dried sage
- 1 lemon lemon zest
Coat skin-on bone-in dark meat chicken with olive oil, plenty of salt and pepper, dried sage and the grated zest of a lemon in a baking tray; toss.
- 225 g bread
Tear stale bread into a couple of big flat pieces and set the chicken on top, skin side up, covering as much bread as possible.
Roast at 350F / 180C, convection if available, about an hour and a half; halfway through move chicken over any uncovered bread so it does not burn.
- 2 cloves garlic cloves
- mayonnaise
- 2 fillets anchovy fillets
- ½ lemon lemon juice
- olive oil
- Worcestershire sauce
- salt
- pepper
Dressing: blend a couple of big garlic cloves, a big squeeze of mayonnaise, two anchovy fillets, the juice of half a big lemon, about twice as much olive oil as lemon juice, a shot of Worcestershire, a pinch of salt and plenty of pepper with a stick blender.
When the chicken is brown and soft, move it to a plate to cool.
Chop the bread into croutons, leave the crumbs behind, return to the pan, taste and add more salt, and crisp in the oven, stirring now and then.
- 2 heads romaine lettuce
Discard wilted outer lettuce leaves, tear into bite-sized pieces, submerge in a big bowl of water, swish, lift into a strainer and dry.
Tearing and washing the lettuce
- 2 whole shallots
Mince the shallots finely into a big mixing bowl.
Pull the skin off the chicken and crisp it with the croutons; pull the meat apart into big pieces, removing bones and cartilage.
Toss chicken, lettuce and shallots with a conservative amount of dressing.
Dressing, plating and caesar's origin