Chicken caesar salad with chicken fat croutons скачать в хорошем качестве

Chicken caesar salad with chicken fat croutons

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3,000 points on your first receipt! → https://fetch.thld.co/araguseamar Thanks to Benjamin Ahr Harrison for his dressing recipe! Ben co-hosts the Star Trek rewatch podcast "The Greatest Generation" with our mutual friend Adam Pranica. Subscribe to them on the Maximum Fun podcast network: https://maximumfun.org/podcasts/great... **RECIPE, SERVES FOUR** For the dressing: 2 big garlic cloves (or 3 smaller ones), peeled 1/4 cup (60mL) mayonnaise 2 anchovy fillets juice of one lemon 1/3 cup (78mL) olive oil 1 teaspoon (mL) Worcestershire sauce salt pepper For the chicken and croutons: 1.5-2 lb (680-907g) skin-on, bone-in chicken things and/or legs 1/2 lb (227) bread olive oil salt pepper dried sage (optional) zest of the lemon from the dressing butter (optional) For the veg: 1 large head of romaine lettuce 2 shallots parmesan or pecorino cheese for shaving (yes I know that's not a vegetable I just don't know where else to put this) Start the chicken and croutons by heating your oven to 350ºF/180ºC, ideally convection. Put the chicken in a baking tray, coat with olive oil and season heavily with salt, pepper, sage and lemon zest. Toss to coat. Tear the bread into a couple wide, flat pieces and put them under the chicken — try to cover as much of their surface with chicken as possible. Make sure your chicken pieces are a skin-side up. Roast for 1-1.5 hours, until the chicken skin is brown and the meat is soft. If large areas of bread are uncovered, move the chicken around halfway through to cover bread that might get too brown. Pull the chicken to a plate to rest, and put the bread on a cutting board. Cut it up into whatever size of croutons you want and return them to the baking tray. Taste one for seasoning, and consider adding more salt. Drop in a knob of butter if you want, then return the tray to the oven and bake them until crispy, stirring frequently. It's ok if they still have a few noticeably moist spots — they'll harden as they cool, and you don't want to overcook the bread and give it a burned flavor. Pull the skin off the chicken, and consider throwing it in with the croutons to crisp up some more. When the meat is cool enough to touch, pull it all off the bone in bite-size piece, being careful to pick out any chunks of cartilage. At some point in this process you can make the dressing by combining all the ingredients and blending them smooth. Season to taste, and consider adding more of any particular ingredient you desire. Wash and try the lettuce and chop or tear it into bite-size pieces. Peel and finely dice the shallots. Combine the lettuce, shallots and chicken (but not the crispy skin) in a large mixing bowl. Toss with as much dressing as you want — be conservative at first. Put dressed salads on plates, then top them with croutons, shards of crispy chicken skin, and some shavings or shreds of cheese.