Roast Chicken -to- Chicken Salad

Monday’s lunch might be a better bite than Sunday’s dinner

DRY BRINE: 12hrs || BAKE: 45min || ASSEMBLE: 30min

Roast Chicken

  • 1 Whole Chicken

  • 1 Large Yellow Onion cut into eigths

  • 6 Cloves of Garlic, peeled with the butts cut off

  • 1 Maggi Cube (or other chicken bouillon seasoning cube)

  • 2 Tbsp Whole Coriander Seed (Pulverized)

  • 1 1/2 Tbsp Garlic Powder

  • 1 Tsp Turmeric

  • 1 Tsp Cumin

  • 1/2 Tsp Ground Ginger

  • 2 Tsp Black Pepper

  • 2 1/2 Tsp Kosher Salt

  • Pinch of MSG

  • 2 Dashes Fish Oil

  • 3 Tbsp Peanut Oil

Salad Materials

  • 1 Head Romaine Lettuce, separated into leaves

  • 2 Stalks Celery chopped (1/4 in or so)

  • 1/4 Asian Pear chopped (1/4 in or so)

  • 1/4 Bartlett Pear chopped (1/4 in or so)

  • 1/4 Cup of Fennel chopped (1/4 in or so)

  • 2 Green Onions chopped (1/4 in or so)

  • 10 Green Olives split in quarters

  • 1/4 Cup of the onions & Garlic from the Roast Chicken (chopped finely)

  • 1/4 Mary’s Dressing (Recipe Link)

  • 1 Tbsp Lemon Zest

  • 1/2 Tsp Flake Salt

Notes

  • Really try to grind down the coriander seeds as much as you can, I could have gotten mine to a much finer level

  • Chicken salad would be lovely as a sandwich or a lettuce boat, either with avocado, provolone, or both!

  • Roast chicken served with a Rutabaga and Celery Root Puree, and Sautéed Radishes

  • Chicken Salad served with sliced Avocado, Salt & Vinegar Pork Rinds, and Romaine Lettuce

Dry Brine the Chicken

  1. Using kitchen shears cut the spine out of the chicken

  2. Wash the spatchcoked chicken thoroughly, then pat dry

  3. Pulverize the whole coriander seeds & the Bouillon Cube (mortar n pestle or in a plastic bag with a rolling pin)

  4. Combine the Seeds and Bouillon with the Garlic Powder, Tumeric, Cumin, Ginger, Salt, Black Pepper, and MSG

  5. Place the chicken on a small sheet tray, and rub it down with the Peanut Oil and the Fish sauce. Leave the chicken breast side down

  6. Sprinkle half of your seasoning mixture over the underside of the chicken and rub in gently

  7. Flip the chicken over to so it’s breast side is now up, and tuck the tips of the wings under the breasts to prevent them from burning

  8. Sprinkle the second half of the seasoning mixture evenly over the breast side of the chicken, wrap, and place in the fridge for at least 8, and up to 24hrs

Roast the Chicken

  1. Preheat the oven to 425 degrees

  2. Line the bottom of a baking sheet with parchment paper

  3. Place the onions and garlic into the backing sheet spread out evenly, drizzle with a little peanut oil

  4. Place a wire rack overtop the veggies, and set your chicken breast side up on the wire rack. For some additional flavors and chicken grease roast the chickens spine as well

  5. Place the bird in the oven and cook approximately 45mins. If any part of the bird starts to brown too deeply just cover that area with aluminum foil

  6. Let sit for 15mins or so once cooked.

  7. The hind quarters should be easy to remove, and great to enjoy right after cooking

  8. Just be sure to save one of the chicken breasts for the salad!

Assemble the Salad

  1. Separate the romaine leaves, rinse and set aside to dry

  2. Place the Celery, the two pears, green onions, fennel, and chopped roasted garlic and onions in a bowl

  3. Cut the saved chicken breast into 1/2 inch cubes and add to the bowl with the veggies

  4. Add the Green Olives, Lemon Zest, and Mary’s Dressing to the bowl, stir to combine

  5. Taste for seasoning and add salt or some lemon juice if necessary

  6. Serve with the romaine leaves and enjoy on a porch or at a picnic!

  7. The salad will keep for a few days in the fridge