LOCAL CHEF RYAN BROKENBROW'S RECIPE
Whole Roast Chicken Caesar
I absolutely love a whole roast chicken! So why not use it as a salad as well? Saving a little bit of the cooked chicken juices to help make a tasty sauce for dipping at the end. This is the perfect recipe for family lunch.
Ingredients
- 1 x Whole Chicken
- 60g x Rocket
- 200g x Sour Cream
- 40g x Grana Padano
- 80g x Bread
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Season the chicken with salt and pepper and pop it in the oven to cook at 180C (fan oven) for 70-80 minutes.
Whilst the chicken is cooking, pull apart or dice up the bread for rustic croutons. 10 minutes before the chicken is due to be done, add a splash of olive oil and bake the bread in the oven for 10 minutes or until crisp!
Once the chicken is thoroughly cooked, remove it from the oven. Leave it to rest for 20 minutes and set aside some of the cooked chicken juices!
Don’t forget to take your rustic croutons out of the oven!
Whilst the chicken is resting, it’s time to make your dipping sauce! Add the sour cream to a bowl with 30g of grated parmesan, add 2 tbsp of the chicken juices that you saved earlier, plenty of black pepper, a pinch of salt and then mix well!
Add the cooked chicken to a serving plate, along with the rocket and then top with your delicious rustic croutons and the remaining parmesan. Choose to either serve the sauce on the side in a small dish or dollop it all over!
Carve the chicken and enjoy!
