Meat thermometers are the best
I ate too many carbs yesterday. When I weighed in this morning I was in the red zone.
- Chicken thigh
- Sliced red cabbage
- Grated carrot
- Chopped coriander
- Chopped parsley
- Chopped mint leaves
- Pickled sliced radish
- Pickled red onion
- Queensland nut oil
- Iodised salt
- Freshly cracked black pepper
- The night before or early in the morning, uncover the chicken thigh and sprinkle some iodised salt on the chicken skin. Leave the chicken uncovered in the refrigerator to dry brine to ensure a crispy skin.
- During the afternoon slice some radish and red onion.
- Remove the zest from a lime and an orange.
- Remove the juice from a lime and an orange.
- Pickle the red onion and radish with the zest and juice from the lime and orange.
- Preheat an oven to 200 °C (392 °F).
- In a baking tray add some chicken stock.
- Place a rack over the baking tray.
- Put the dry brined chicken thigh on the rack and brush with some Queensland nut oil.
- Season the chicken with freshly cracked black pepper.
- Insert a meat thermometer.
- Place the chicken into the oven and cook according to the meat thermometer aiming for an internal temperature of 78 °C (172 °F).
- Once the internal temperature reaches 78 °C (172 °F) remove the chicken and allow it to rest.
- Add a knob of butter to a frypan and allow it to melt.
- Sprinkle in some plain (all purpose flour) and form a roux.
- Pour the chicken fat flavoured chicken stock into a frypan and mix with the roux to form a gravy.
- While the chicken is cooking slice the red cabbage, grate the carrot, chop the coriander, chop the parsley, and chop the mint leaves.
- Mix the red cabbage, grated carrot, chopped parsley, chopped coriander, chopped mint leaves, and the drained pickled radish and red onion.
- Serve the chicken and slaw along with the gravy.