How to Roast Chicken in a Terracotta Pizza Oven
Cooking chicken in a brick pizza oven is easy and fast! Particularly if you get a portable wood fired oven from our Italian collection of pizza ovens. With chefs such as Jamie Oliver or Gordan Ramsey, it is apparent through the food they create that cooking is their passion. Although they are well known chefs, you can tell through the time and passion they put into whatever they creates is authentic. It is all about the food, not finance. By leaving the management side of a business to solutions like restaurant accounting services, you’ll have more time to focus on what’s important. The food. This is something Jamie Oliver does best. Here is a recipe that Jamie Oliver shared and created in his own wood burning stove. Enjoy!
Jamie Oliver’s Chicken Caesar Salad Recipe
This is a super-easy way to roast your chicken and makes for a fantastic quick lunch. Fire up the oven an hour or so before you’re ready to cook. When the temperature has reached 400°F (check with your laser thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.
Serves 4 to 6
2 garlic cloves
sea salt and freshly ground black pepper
a few sprigs of fresh rosemary, leaves picked
extra virgin olive oil
1 3 lbs. free-range chicken
1 loaf of ciabatta, ripped into 2cm chunks
3 strips of pancetta
2 anchovy fillets in oil
a large handful of grated Parmesan (roughly 50g)
4 tablespoons of crème fraÎche
5 ounces of mixed salad leaves
Crush one of the garlic cloves with a good pinch of salt in a pestle and mortar until creamy, then add and crush the rosemary leaves, add a pinch of pepper and enough oil to make a paste. Rub the paste all over the chicken, place it on a roasting tray, then slide it into the hot oven and roast for about 20 minutes, checking on it occasionally. After 20 minutes, add the ciabatta to the tray and layer the pancetta on top of the chicken.
Continue to roast for further 10- 15 minutes, or until the ciabatta and pancetta are crispy, the chicken is cooked through and its juices run clear. Turn the chicken during cooking to make sure it cooks evenly and cover with foil if it starts to get too brown.
Meanwhile, to make the dressing, crush the anchovies in a pestle and mortar, then grate in half the remaining garlic clove and the lemon zest (reserve the lemon). Add the Parmesan and crème fraÎche and season with pepper. Loosen with a few good lugs of oil and a squeeze of lemon juice until you have a creamy consistency.
Let the chicken rest for 15 minutes, then shred the meat using forks. Get rid of the bones and any gnarly bits, then toss the shredded chicken meat with the toasted ciabatta, salad leaves and the creamy dressing.
Buon appetito from Los Angeles Ovenworks!