Dill Chicken Salad Ryehearth
A weeknight chicken plate with dill Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 33 minutes Ryehearth
Cook 16 minutes Ryehearth
Total 49 minutes Ryehearth
Serves 5 people Ryehearth
Ingredients Ryehearth
| 380 grams chicken Ryehearth |
| Two teaspoons dill Ryehearth |
| One spoon lard Ryehearth |
| 90 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast dill in a dry braiser Ryehearth
- Add lard and then the chicken Ryehearth
- Stir with skimmer until chicken softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let chicken steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten chicken with extra dill Ryehearth
- Rest the chicken away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the chicken intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp chicken Ryehearth
- Clara asked for extra dill Ryehearth
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Nutrition Ryehearth
- 343 calories Ryehearth
- 13 grams of fat Ryehearth
- 25 grams of carbs Ryehearth
- 15 grams of protein Ryehearth