Wednesday, April 15, 2020
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Special occasions call for special recipes like this flavoursome roast chicken with cos & pecan salad.
The ingredient of Buttermilk Roast Chicken With Cos Pecan Bread Salad
- 1 6kg whole chicken
- 1 1 2 tsp cayenne pepper
- 2 1 4 cups 560ml buttermilk
- 2 garlic cloves crushed
- 150g green beans trimmed
- 2 baby cos lettuces cut into wedges
- 1 cup 140g pecans toasted chopped
- 4 slices sourdough bread torn chargrilled
- 1 tbs olive oil
- 1 tbs apple cider vinegar
- 2 tbs buttermilk
The Instruction of buttermilk roast chicken with cos pecan bread salad
- pat chicken dry with paper towel then rub with cayenne pepper and season with salt place in an extra large zip lock bag with buttermilk and garlic alternatively place breast side down in a large bowl and cover with plastic wrap remove any excess air from bag then chill overnight
- preheat the oven to 180c
- drain chicken then place in a baking paper lined roasting pan roast basting with pan juices every 15 minutes for 1 hour 15 minutes or until golden and cooked through cover with foil if browning too quickly remove from oven and rest loosely covered with foil for 5 minutes
- meanwhile for the salad cook beans in a saucepan of boiling salted water for 2 minutes drain and refresh in a bowl of iced water then slice lengthways
- combine beans with cos lettuce pecans and sourdough croutons
- to make the dressing whisk the olive oil vinegar and buttermilk together season then drizzle over the salad
- serve the chicken with bread salad
Nutritions of Buttermilk Roast Chicken With Cos Pecan Bread Salad
calories: 1044 908 caloriescalories: 53 1 grams fat
calories: 10 2 grams saturated fat
calories: 40 1 grams carbohydrates
calories: 10 8 grams sugar
calories: n a
calories: 101 4 grams protein
calories: 273 milligrams cholesterol
calories: 987 milligrams sodium
calories: https schema org
calories: nutritioninformation