Random Yummy Ep008 | Roast chicken and avocado salad
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Wednesday tea
\\nIngredients
\\n- \\n
- Chicken thigh \\n
- Salad leaves \\n
- Avocado \\n
- Lemon zest \\n
- Lemon juice \\n
- Olive oil \\n
Instructions
\\n- \\n
- On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called \\u201cdry brining\\u201d and will ensure the skin is dry when it cooks in the oven and the skin will be crispy. \\n
- Turn on the toaster oven and turn up the heat to as high as it will go. \\n
- Place a rack on a baking tray. \\n
- Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle. \\n
- Place the chicken thigh on the rack and then put it into the toaster oven. \\n
- Cook until the internal temperature gets to approximately 76 to 78 \\xb0C (168.8 to 172.4 \\xb0F for Myanmar, Liberia, USA-based readers). \\n
- Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate. \\n
- While the chicken is cooking, put some salad leaves into a bowl. \\n
- Add some diced avocado to the bowl. \\n
- Remove the zest from a lemon and put into a cup. \\n
- Remove the juice from the lemon and put into the cup. \\n
- Add some olive oil to the cup. \\n
- Mix the lemon zest, lemon juice, and olive oil into a salad dressing. \\n
- Pour the salad dressing over the salad leaves and avocado and toss your salad. \\n
- Do NOT go to Urban Dictionary and look up \\u201ctoss your salad\\u201d. \\n
- Plate it all up however you like. \\n
- Eat your meal with a knife and fork or if you\'re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones. \\n