Chef Stephen Naylor, from Story Cellar, creates a roast chicken and house salad recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and still adds acidity.

Brine the chicken in a 10% salt to water ratio for 3 hours.

Rinse off the brine.

Vacuum seal the chicken with chicken stock.

Cook the chicken at 90°C until it reaches a core temperature of 72°C.

Remove the chicken from the vacuum bag, retaining the stock.

Reduce the stock down to a glaze and emulsify with butter to create chicken butter.

Glaze the chicken with the chicken butter after taking it off the rotisserie.

Carve the chicken into legs and breasts.

Prepare the house salad dressing by mixing olive oil, demerara sugar, garlic, fine sea salt, mustard powder, and cherry vinegar.

Combine the salad ingredients: butterhead lettuce, risho, chives, parsley, and chervil.

Top the salad with crispy shallots.

Serve the carved chicken with the house salad and french fries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens