Chicken Tartare Recipes

OLD BAY CHICKEN WITH TARTAR SAUCE

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce.
• Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the tartar sauce.

CHICKEN A LA TARTARE

Steps:

• Clean broiler and split in half.
• Melt butter in a frying pan and place the chicken in it.
• Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
• Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
• Remove chicken from pan; dip in bread crumbs and broil until well-browned.

CHICKEN TARTARE

Steps:

• Slit the chickens up the breast and spread them out, skin side up. Flatten them with the broad side of a cleaver or your hand. Turn them over. With a sharp knife remove the breast bone and cut halfway through the backbone so that the chickens are nicely flat; this is simple to do, as the flattening process will have loosened the bones.
• Preheat the oven to 350 degrees.
• Butter a couple of roasting pans with a little of the melted butter. Put a chicken in each, skin side up. Do not be put off by their rather froglike appearance. Pour over each one 2 tablespoons melted butter and sprinkle them with 2 heaping tablespoons parsley and the scallions. Season.
• Cover with buttered wax paper or parchment and roast for about 40 minutes or until the juices run clear.
• Remove the paper and sprinkle each evenly with bread crumbs, baste with the pan juices and set the pans under a moderate grill - you will have to do one at a time, most likely - and leave them for 5 to 10 minutes to brown.
• Meanwhile, mix the remaining parsley with the shallots, tarragon, chervil, mustard, vinegar and oil, and season with salt and pepper.
• When the chickens are done cut each into four and serve with the sauce on the side.

ORIGINAL STEAK TARTARE

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

CURRY-SPICED CHICKEN WITH A TARTARE OF PEAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast - the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
• Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
• Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.