Food Network UK

Brick in the wall bird with salsa verde

0
17
recipe_page_slideshow
term_weight,type,nid
13363
13363
page
17
recipe_page_slideshow
term_weight,type,nid
13363
13363
attachment_1
1
Made this? How was it?

Ingredients

  • For the chicken:

  • 1 whole chicken (2kg to 3kg)
  • 1 tsp dried rosemary
  • 1 tsp white pepper
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp dried sweet basil
  • 2 tbsp extra-virgin olive oil

  • For the salsa verde:

  • 20g fresh basil leaves
  • 20g fresh parsley leaves
  • 1/2 tsp red chilli flakes
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped garlic
  • 1/2 tsp capers
  • 1 tsp anchovy paste
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped roasted red pepper from a jar
  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped onion
  • 30ml lemon juice
  • 75ml extra-virgin olive oil
  • Salt
  • Special equipment: 4 bricks covered in aluminium foil

Use imperial measurements

Method

How to make Brick in the wall bird with salsa verde

For the chicken:
1) Remove the backbone of the chicken. Split the breast plate and press down on the chicken on all joints to flatten it.

2) In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano and basil. Rub the mixture under the skin of the chicken and inside the cavity.

3) Heat the oil in a large saute pan over a medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside the top pan.

4) Cook on a medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 75C on an instant-read thermometer.

5) Remove the chicken to a cutting board and leave to rest for 5 minutes before slicing. Serve with the salsa verde.

For the salsa verde:
1) In a food processor, puree all ingredients except the oil and salt until smooth.

2) With the machine running, slowly add the oil until well combined. Season with salt, to taste.