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Roast Garlic Chicken and Walnut Salad Recipe


  • Roast Garlic Chicken and Walnut Salad
    Roast Garlic Chicken and Walnut Salad

    Three pound chicken

  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 4 garlic cloves sliced thin lengthwise
  • 1/2 cup chicken stock
  • walnut Salad:
  • 3/4 mug walnuts coarsely chopped
  • Three tablespoons walnut oil
  • 1-1/2 teaspoons champagne vinegar
  • 1 shallot minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 5 cups green leaf, red leaf or even other leaf lettuce or a mixture

How to make Roast Garlic Chicken and Walnut Salad

  • Pre-heat oven in order to Three hundred and fifty.
  • Wash the actual chicken and jim dry.
  • Stroke the chicken inside and out using the salt as well as pepper.
  • Using your fingertips and starting in the cavity gently separate your skin from the breasts meat reaching because long ago towards the actual throat so that as close to the thighs as possible to create a pocket.
  • Be careful not to tear your skin.
  • Slip garlic pieces between the pores and skin and the beef spreading all of them evenly over the breast.
  • Put the chicken breasts side on a stand in a roasting pan then add the stock to the pan.
  • Roast basting occasionally with regard to 1-1/2 hrs.
  • Transfer to some carving board as well as allow relaxation for Ten minutes before carving.
  • In a tiny fry skillet over low warmth toast the walnuts trembling the actual pan often with regard to Ten minutes.
  • Move to some plate and hang apart.
  • In a large dish take with each other the actual walnut oil, vinegar, shallot, salt as well as pepper.
  • Tear the lettuce simply leaves into bite dimension pieces and include these phones the actual bowl.
  • Utilizing tongs toss lightly to layer the actual lettuce nicely with the dressing.
  • Arrange the actual salad on a platter and sprinkle along with half of the actual done walnuts.
  • Carve the chicken chopping the breast meat and separating the actual upper thighs in the legs.
  • Set up the actual thighs, thighs, wings and the sliced breast meat on top of the actual salad such as any kind of bits of garlic that tucked through underneath the skin while carving.
  • Sprinkle with the remaining walnuts and serve warm.
  • Roast Garlic Chicken and Walnut Salad is ready to serve.

100 minutes to make
Serves 6