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Roast Garlic Chicken and Walnut Salad Recipe

Roast Garlic Chicken and Walnut Salad
Servings: 4

(Salade de Poulet Rôti aux Noix) A delicious recipe off the Williams-Sonoma site. Posted here for posterity. Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Roast Garlic Chicken and Walnut Salad. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Roast Garlic Chicken and Walnut Salad in your home. Then, follow these steps below to serve Roast Garlic Chicken and Walnut Salad for your family or friends.

Ingredients

  • 1 1/2 whole chickens

  • 1 1/2 salt

  • 4 fresh ground pepper

  • 1/2 garlic cloves

  • 3/4 walnuts

  • 3 walnut oil

  • 1 1/2, NA, 1 champagne vinegar

  • 1/4 white wine

  • 1/4 vinegar

  • 5 shallot

  • salt

  • fresh ground pepper

  • leaf lettuce

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Roast Garlic Chicken and Walnut Salad in your home by yourself.

Directions: How to Make Roast Garlic Chicken and Walnut Salad

  1. Preheat an oven to 350°F.

  2. Rinse the chicken and pat dry. Rub the chicken inside and out with the salt and pepper. Using your fingers and starting at the cavity, gently separate the skin from the breast meat, reaching as far back toward the neck and as close to the thighs as possible to create a pocket. Be careful not to tear the skin. Slip the garlic slices between the skin and the meat, spreading them evenly over the breast. Place the chicken, breast side up, on a rack in a roasting pan. Add the stock to the pan., Roast, basting occasionally, until an instant-read thermometer inserted into the thigh, away from the bone, registers 170°F, or until the juices run clear when a knife is inserted into the thigh joint, about 1 1/4 hours. Transfer to a carving board and let rest for 10 minutes before carving.

  3. Meanwhile, begin making the salad: In a small fry pan over low heat, toast the walnuts, shaking the pan often, until a nut piece is golden brown when cut in half, about 10 minutes. Transfer to a plate and set aside., In a large bowl, whisk together the walnut oil, vinegar, shallot, salt and pepper. Tear the lettuce leaves into bite-size pieces and add them to the bowl. Using tongs, toss gently to coat the lettuce well with the dressing.

  4. Arrange the salad on a platter and sprinkle with half of the toasted walnuts.

  5. Carve the chicken, slicing the breast meat and separating the thighs from the legs. Arrange the thighs, legs, wings and the sliced breast meat on top of the salad, including any bits of garlic that slipped from beneath the skin while carving. Sprinkle with the remaining walnuts and serve warm.

So that brings us to the end of this special Roast Garlic Chicken and Walnut Salad recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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