Guston

Chicken Caesar Emulsion

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

BEN LIPPETTBEN LIPPETT
BakingDinnerComfortDate Night#caesar#emulsion#roasted-chicken

Steps

  1. 1Preheat the oven

    Preheat the oven to 200°C.

  2. 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
  3. 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
  4. 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
  5. 5Season and serve

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

    Lemon juiceParmesanSaltBlack pepper