Chicken with Gremolata Butter
8 servings
90 minutes
Chicken with gremolata is an exquisite dish of Italian cuisine that combines the freshness of lemon, the spiciness of garlic, and the richness of butter. Gremolata is a traditional aromatic mix used in Mediterranean cuisine to add brightness and freshness to meat. In this recipe, it enriches the tender chicken meat by penetrating under the skin, making it juicy and flavorful. Roasting with thyme adds subtle herbal notes to the dish, while frying provides a delicious crispy crust. This dish is perfect for a festive table or a cozy dinner with a glass of white wine. The ease of preparation and exquisite taste make it an excellent choice for those wanting to enjoy classic Italian flavors.
1
In a mortar, crush black pepper, add the zest of two lemons, peeled garlic cloves, and use a pestle to turn it all into a paste.
- Black peppercorns: 1 teaspoon
- Lemon: 2 pieces
- Garlic: 4 cloves
2
Mix room temperature butter (do not melt it) with a paste of pepper, garlic, and zest. Add the juice of two lemons, finely chopped parsley, and a pinch of salt, and mix thoroughly again.
- Butter: 250 g
- Lemon: 2 pieces
- Parsley: 50 g
- Salt: 1 teaspoon
3
Cut the clavicle of the chicks and trim the tail. Carefully insert fingers under the skin on the breast and gradually turn the skin into a large pocket. It should detach from the meat over the maximum length. It's not difficult actually. The main thing is not to do this with long nails.
4
Divide the butter into six parts and spread each piece under the chicken skin, coating the meat. You can leave some butter to grease the inside of the carcass. Salt and let the chickens rest for half an hour at room temperature.
- Butter: 250 g
- Salt: 1 teaspoon
5
After that, fry the chickens in vegetable oil until crispy and send them to an oven preheated to 200 degrees for thirty to forty minutes. A dozen sprigs of thyme should be added to the tray with the chickens.
- Vegetable oil: 50 ml
- Thyme: 12 stems
6
Cooked chickens should rest for fifteen minutes in a warm place before serving.