January 30, 2018

Hello Salsa Verde! Italian style! This is a fresh sauce that's easy to make. With the intense flavor of capers and the complexity of herbs, this recipe adds depth to meat dishes. Alter this as you wish - add a clove of garlic or even omit the bread. This is your sauce, make it your way!

 

FOR THE CHICKEN

3- 3 ½ lb whole chicken

3 tbl olive oil (or olive oil spray)

4 tbl Positano chicken rub

 

FOR THE SAUCE

2 cups parsley leaves

3 tbl capers, drained

4 whole anchovies

1 tbl Dijon mustard

1 tsp Santa Clara spice rub

Juice of 1 lemon

1 slice of white bread, crust removed (optional)

1 cup good quality extra virgin olive oil

 

FOR THE CHICKEN

Preheat oven to 350 and remove racks except for one set on the lowest rung

Wash and thoroughly dry chicken

Rub with olive oil or spray

Rub with Positano spice

Hook the chicken with the breast side low and facing down

Place hook on 2 sheet pans or 1 insulated jelly roll pan

Cook in oven until breast temperature registers to 170 degrees

Remove chicken and rest for at least 10 minutes

 

FOR THE SAUCE

Place all ingredients but oil in food processor and run while adding the oil in slowly. Serve immediately or refrigerate and allow to return to room temperature and stir before serving with carved chicken.

 

 


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