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Vmu60
Joris bijdendijks roast chicken with salsify
Cook like a pro with this recipe from top chef Joris Bijdendijk from restaurant RIJKS. Ideal for when you get guests, the oven does the most work.
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Ingredients
Directions
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Dissolve the sugar and salt in approximately 2 liters of lukewarm water. Allow to cool. Pour the brine over the chicken so that it is fully covered.
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Let the chicken marinate for 12 hours. Remove from the marinade, rinse, wrap in a cloth and store in the refrigerator for 12 hours, so that the skin of the chicken 'dries'.
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Preheat the oven to 230 ° C.
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Split 2 eggs for 50 g protein, do not use the egg yolks.
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Mix the dried tarragon, half the butter, pepper and salt and put in the chicken. Rub the chicken with the rest of the butter.
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Heat the oil to 70 ° C. Put in a blender with the fresh tarragon and let it run for 5 minutes. Strain the oil so that it does not discolour and allow to cool.
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Put 50 g of protein with the rice vinegar in a blender and let it run at full speed. Add the tarragon oil quickly to create an emulsion.
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Add the yogurt and season with ½ tl of salt. Put the mayonnaise in the refrigerator until use.
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Chop the chicken wings into small pieces, do with the butter in a cold pan, put on low heat. Make chicken butter by melting and coloring the butter.
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Wipe the bottom of the pan with a spatula from time to time. Peel the rind and carrots and cut into equal pieces.
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Sift the chicken butter and put in a frying pan with the vegetables and herbs.
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Let caramelise for 20-25 minutes on low heat. Do not use a lid; the vegetables must 'evaporate' and turn golden brown.
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Drain the vegetables and season with salt and pepper. Serve with some tarragon mayonnaise with the chicken. Yummy! .
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Fry the chicken for 50 minutes in the oven or until the skin is golden brown.
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Nutrition
975Calories
Sodium35% DV830mg
Fat128% DV83g
Protein82% DV41g
Carbs5% DV15g
Fiber12% DV3g
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