Chicken Caesar Emulsion

Name: Chicken Caesar Emulsion
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1 Chicken; 1 Garlic; 150 Olive oil; Salt; 2 Egg yolk; 1 Dijon mustard; 40 White wine vinegar; 1.5 Lemon juice; 1 Garlic; 200 Vegetable oil; 2 Anchovies; Parmesan; Black pepper

Roasted chicken with a rich Caesar-style emulsion made from pan drippings and roasted garlic

BEN LIPPETT

Prep: 15m
Cook: 1h 30m
Steps: 5
Servings: 4
Difficulty: Medium

Baking

Dinner

Comfort

Date Night #caesar #emulsion #roasted-chicken

Method

Step 1Preheat the oven
Preheat the oven to 200°C.
Step 2Prepare the chicken1h 25m
Rub the chicken with oil and salt. Cut the very top of the garlic bulb off and season with oil and salt. Sit the chicken and garlic bulb in a tray and slide into the oven for 80-90 minutes or until cooked through.
ChickenGarlicOlive oilSalt
Step 3Make the emulsion
Tip the yolks into a container along with the mustard, vinegar, lemon juice, finely grated garlic clove and anchovies. Add the oils and blitz from the bottom to the top, creating a thick, rich emulsion.
Egg yolkDijon mustardWhite wine vinegarLemon juiceGarlicOlive oilVegetable oilAnchovies
Step 4Finish the sauce
Allow the chicken to rest before blending in the roasted garlic, squeezed from the bulb and then the chicken resting juices and any bits stuck to the tray.
ChickenGarlic
Step 5Season and serve
Season to taste with extra lemon, parmesan, salt and pepper.
Lemon juiceParmesanSaltBlack pepper