I’m generally not a huge fan of chicken, or fowl meat. I think my distaste for it is because it’s typically dry and somewhat flavorless. But that changed this weekend when some friends and I did some chicken-alchemy. We used Clothilde’s “Salt-Crusted Chicken” recipe and it was just as amazing as she said it would be–so juicy and rich-tasting that I didn’t even recognize that it was chicken. I loved, too, that we got to break open the ‘crust’ with a hammer–it’s just not often that you get to use a hammer in the kitchen. :)
And here’s Aubrey showing that she knows how to use a hammer:
To go with the chicken Aubrey made salad, and I’m now a huge fan of her miso-salad dressing, which was 1TB each of tamari soy sauce, miso, nut butter, and maple syrup, 3/4 cup nut or olive oil, 1/3 cup cider vinegar, and three minced garlic cloves. Amazingly tasty:
And for dessert, we tried a new homemade ice cream flavor: Salted Butter Caramel (it reminded me of dulce de leche, but just a bit saltier–yum!). The only thing I would add to it next time might be one small square of ultra-dark chocolate (90% or higher):
I’ll be making that chicken recipe again, for sure. I might even use it every time I make chicken–it was easy and so worth it because of the flavor. Perhaps you’d like to join me at chez Remy for Salt-Crusted Chicken sometime soon?
2 comments
Yes Please. :)
I’ll be home in July. I’d love to see you then, if you’re not off gallavanting around Europe–and I’d be happy with our without Salt-Crusted Chicken. It looks so delicious and I’m sure to try it eventually.
I’ll only be in Europe for the first half of July. Looking forward to getting caught up with you, Amy! :)