Chicken Caesar Emulsion

Étapes6

1. 1

   Étape 1. Preheat the oven

   Preheat the oven to 200°C.

2. 2

   Étape 2. Season the chicken

   Rub the chicken with oil and salt. Cut the very top off the garlic bulb and season it with oil and salt.

   pouletailhuile d'olivesel
3. 3

   Étape 3. Roast the chicken

   1 h 25 min

   Sit the chicken and garlic bulb in a tray and roast in the oven for 80-90 minutes or until cooked through.

   pouletail
4. 4

   Étape 4. Blend the emulsion

   Tip the egg yolks into a container with the mustard, vinegar, lemon juice, finely grated garlic clove and anchovies. Add the oils and blitz from the bottom to the top until it forms a thick, rich emulsion.

   jaune d'œufmoutarde de Dijonvinaigre de vin blancjus de citronailhuile végétaleanchoishuile d'olive
5. 5

   Étape 5. Rest the chicken

   Allow the chicken to rest before blending in the roasted garlic, squeezed from the bulb, and the chicken resting juices and any bits stuck to the tray.

   pouletail
6. 6

   Étape 6. Season the emulsion

   Season to taste with extra lemon, parmesan, salt and pepper.

   selpoivre noirjus de citron