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Roast chicken with beer butter shallots and kale salad

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Roast chicken with beer butter shallots and kale salad

This easy roast dinner is given a modern twist with a raw kale and grapefruit salad drizzled in a white balsamic dressing.

Ingredients

For the roast chicken with beer butter shallots

For the dressing

For the raw kale and grapefruit salad

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside.

  2. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme.

  3. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes.

  4. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine.

  5. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden.

  6. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots.