Chicken with Gremolata Butter
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Gremolata is an Italian sauce made from olive oil, lemon juice, garlic, pepper, and parsley. It is most often paired with fish. However, if you substitute olive oil with butter, it becomes the perfect flavor enhancer for oven-roasted chicken. A great side dish for this chicken is oven-roasted potatoes (cut the potatoes into quarters, drizzle with vegetable oil, season with salt, pepper, and a few sprigs of thyme; roast in the oven for thirty to forty minutes), caramelized carrots (50g of butter, 2 tablespoons of sugar, a pinch of salt, and 100 grams of chicken broth for every kilogram of roughly chopped carrots — cook in a saucepan until all the liquid evaporates), and tomato sauce (cook half a kilogram of canned tomatoes for twenty minutes with a tablespoon of balsamic vinegar and 100ml of chicken broth, seasoning with salt and pepper, then strain).
Ingredients
- Green peppercorns - 1 tablespoon
- Poultry - 6 pieces
- Lemon - 2 pieces
- Garlic - 4 cloves
- Butter - 8.8 oz
- Parsley - 1.8 oz
- Salt - 1 tablespoon
- Thyme - 12 stalks
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
In a mortar, crush the black pepper, add the zest of two lemons, peeled garlic cloves, and use a pestle to turn everything into a paste.
Step 2
Combine room temperature unsalted butter (do not melt it under any circumstances) with the pepper, garlic, and zest paste. Add the juice of two lemons, finely chopped parsley, and a pinch of salt, and mix thoroughly once more.
Step 3
Remove the wishbone from the chicken and cut off the tail. Carefully slide your fingers under the skin on the breast and gently work your way around to create a large pocket. The skin should detach from the meat as much as possible. This is actually not difficult. The main thing is not to do this with long nails.
Step 4
Divide the butter into six portions and spread each piece under the skin of the chicken, coating the meat. You can reserve some butter to rub inside the cavity of the bird. Season with salt and let the chickens rest at room temperature for half an hour.
Step 5
After that, fry the chickens in vegetable oil until they have a delicious golden crust, then place them in an oven preheated to 392°F for thirty to forty minutes. Toss a dozen sprigs of thyme onto the baking tray with the chickens.
Step 6
The cooked chickens should be allowed to rest in a warm place for fifteen minutes before serving.
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