Lightly Salted Chicken With Tomato-Mint Salad & Beetroot Salad

When meat is salted it enhances the flavour and gives a firmer, yet still tender, texture. In summer, I like to serve a lightly salted chicken with fresh tomatoes, which are red and full-flavoured at this time of year. I grow four different kinds of mint in my small urban garden and I therefore use a lot of it in salads, tisanes, and dressings.

Recipe Author:
Trina Hahnemann
The Scandinavian Cookbook
Photography by Lars Ranek
Reproduced courtesy of Quadrille publishing


Category:  Main Course  - 
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Ingredients

For 6 people

Recipe

  • 1 large organic chicken
  • 1.5 litres water
  • salt
  • caster sugar
  • 15 thyme sprigs
  • Salad
  • 400 g beetroot
  • 2 tbs olive oil
  • of 1 lime
  • 3 tbs freshly grated horseradish
  • 1 tsp caster sugar
  • pepper
  • Salad
  • 10 mint leaves
  • 200 g small, ripe tomatoes, halved
  • 1 cucumber, diced
  • 1 tbs virgin olive oil

Lightly Salted Chicken With Tomato-Mint Salad & Beetroot Salad Directions

  1. 1. Put the water, salt and sugar in a large saucepan and bring to the boil, whisking until the sugar and salt has dissolved. Turn off the heat and leave in the brine to cool before adding the thyme.
  2. 2. Take two large plastic bags and fit one inside the other. Put the chicken inside, then pour the brine into the inner bag. Close the inner bag, trying to remove as much of the excess air as possible, then close the outer bag, knotting securely. Lay the chicken in an ovenproof dish and leave in the refrigerator overnight.
  3. 3. Next day, preheat the oven to 180 degrees C (Gas 4). Take the chicken out of the bags, wipe it with a paper towel and place it in an ovenproof dish. Roast for 1 hour 30 minutes.
  4. 4. Meanwhile, put the beetroot in a saucepan with enough water to cover and boil for 20 minutes or until just tender. Dunk them in cold water and leave until cool. Peel and cut into cubes. In a mixing bowl, whisk together the oil, lime juice, horseradish, sugar, salt and some freshly ground pepper. Mix the cubed beetroot into the dressing and adjust the seasoning to taste.
  5. 5. For the Tomato-Mint Salad, finely chop half the mint leaves, leaving the other five whole. In a bowl, combine the tomatoes, cucumber and both chopped and whole mint leaves. Mix in the olive oil and season with salt and pepper.
  6. 6. When the chicken is done, carve it into eight portions and serve with the salads.
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