Tap in salt bath with Caesar's salad

Ingredients

Directions

1. 1

   The day before, wash chicken inside and out and pat dry. Mix beer, orange juice, 3-4 tablespoons sea salt and peppercorns. Put the chicken in the freezer bag, place it in a bowl and pour on the marinade.

2. 2

   Seal the bag. Leave in the refrigerator for about 12 hours, turning 1-2 times in between.

3. 3

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel and slice the onion. Wash thyme, shake dry. Remove chicken and fill with onion and thyme.

4. 4

   Plug the opening with a skewer and tie up with kitchen string. Tie the legs together. Put them on a lightly oiled baking tray. Roast in a hot oven for about 1 1/4-1 1/2 hours until the meat on the legs comes off the bone.

5. 5

   Meanwhile, cook the egg for the salad for 1 minute. Dice baguette. Peel garlic and chop roughly. Heat 2-3 tablespoons of oil. Fry the bread until golden brown, add the garlic and fry briefly. Remove the bread.

6. 6

   Rinse anchovies, dab dry, dice 1 fillet very finely, cut the rest into pieces. Break egg, separate egg white and egg yolk. Mix egg yolk, mustard, crème fraîche, diced anchovies and lemon juice.

7. 7

   Season with mixed pepper, 1 pinch of sugar and salt if necessary.

8. 8

   Clean, wash, spin dry and chop the romaine lettuce. Chop the parmesan into shavings. Mix anchovies, bread cubes and dressing with the rest. Serve with chicken.