Lyonnaise Salad, Bacon Vinaigrette, Chicken Drippings, and Thai Bird Chilies

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**Dave Chang** (0:36)
Hey guys, welcome to The Dave Chang Show, part of the New York Podcast Network, presented by Major Doma Media. Today, we're doing a lab, and I'm gonna be making a variation on a classic French bistro dish known as the Lyonnais salad, which is poached egg, lardon, which is chunks of bacon that's been made crispy, frise salad, which is like a bitter lettuce, and a vinaigrette made with some of the fat of the bacon, maybe some other stuff. We're gonna be doing the summer of, we are doing the summer of salad. This is not necessarily a summery salad, but it's a salad I like to eat year round. And oftentimes I make the salad when I'm roasting chicken. So something we've done quite a bit or boiling chicken or anything. And a couple episodes ago, we did a primer on vinaigrette and the ratio of 70-30, which is 70% fat to 30% acidity. And most of the fat comes from oils. Today, we're going to be using a lot of the byproduct that comes from roasting a chicken or rendering out bacon. And stay tuned to the end because Chris Ying and I are going to be doing some kind of game where the loser eats a chili pepper of some sort, hopefully something very painful for Chris, not me. This episode of The Dave Chang Show is presented by Verbo Vacation Rentals. People are unpredictable, especially when you travel with them, sometimes your own family. Someone's in a mood, someone's hungry, someone didn't sleep, something's going to happen. You can't be worrying about your vacation rentals too. That's why when you book with Verbo, Verbo Care and 24-7 live support is built in. So if something's broken, not as described or just not right, Verbo is there 24-7 to help. If you know, you Verbo. Book today on the Verbo app. Terms of supply, see verbo.com/trust for details.
This bird, I roasted, it's about a four pound bird. All I did was salt, put some garlic cloves in there. To me, the classic thing is thyme and garlic. If I want to do lemon and rosemary, that's another classic pairing. But we roasted this bird off, and I put it in a big licorice pot or any kind of pot. You don't have to. I like doing the pot because of the next steps I'm gonna show you. And I also like cooking it in a pot because in the oven, it doesn't spray and it doesn't sort of perfume your whole house or apartment with, while it's a delicious smell, it can linger. So I like keeping everything in a pot. And I roasted this heavily salted outside, inside, and I only put oil on it. You can put oil before you salt. And this is a four pound bird, so I cooked it for about 50, 55 minutes at 450 The last five minutes, you can crank up to 500 if you want, depending on the power of your oven. I have some of the bread from Pana Bianco. I just cut up some of the baguette. And I'm going to toast that off in some of the bacon fat. I have some shallots. I got some bacon that already cooked off. Chives, mustard. I don't think I'm going to do anything with the gizzards or the heart or the liver and get started. But first, let me get this going. I'm going to put some of the bacon fat in here.
We could do this in the oven.
Little salt. I don't want them too crunchy. I like making my croutons in a pan up top because historically I have been extremely bad at burning things, especially in the kitchen with a crouton. It is like one of my Achilles heels. So I'm gonna strain out this bacon as well. I haven't quite decided if I'm gonna use the bacon fat or the chicken fat. It's a completely different dish. An American bacon can be quite smoky, which is one of the reasons why I'm not using Benton's bacon. And lardons are hard to find. Whenever I am looking for slab bacon that's been uncut, I never can find it and I seem to always find it when I don't need it. But if you do find slab bacon, that is the more traditional sort of bistro salad type of sort of cut. So I mean, it almost is the size of a tootsie roll, cook that down, render out all the fat, save all the fat and you could go to the Asian market and just buy pork belly. If you buy sliced pork belly like Samgyeopsal at H Mark, that thickness is the ideal thickness. But we have American sliced bacon, so it's a little too smoky, but we're going to see how that goes. We'll strain this out.