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Quick and Easy Recipe
Whole Fried Young Chicken with Salsa Verde Recipe
Make sure you get very high quality game hens from your butcher for this dish. Serve with my Fried Brussels Sprouts and some pasta on the side.
| Prep time: 30 Minutes |
Italian
|
| Cook time: 20 Minutes | Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 641g | |
| Recipe makes 2 servings | |
| Calories 3599 | |
| Calories from Fat 3290 | 91% |
| Total Fat 371.57g | 464% |
| Saturated Fat 55.57g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 5192mg | 216% |
| Potassium 599mg | 17% |
| Total Carbs 33.55g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.84g | 2% |
| Protein 42.0g | 67% |
Ingredients Convert Measures
- 2 game hens or poussin, liberally salted for at least 24 hours
- Salsa Verde:
- 3 bunches parsely, roughly destemmed
- 3oz capers (volume)
- 2 cloves garlic
- 3oz fine breadcrumbs (volume)
- 24oz olive oil
- Salt, TT
Directions
- Deep fry chickens @ 375 for 12 minutes. Serve with salsa verde and lemon wedges.
- In a blender, blend the garlic and capers with half of the olive oil until smooth. Pour mixture into a bowl. Blend the parsley with the other half of the oil, quickly, to avoid oxidation. Combine both mixtures with the breadcrumbs in the bowl. Salt to taste.
