ZUNI ROAST CHICKEN WITH BREAD SALAD
Provided by Judy Rodgers
Categories Chicken Herb Low Fat Kid-Friendly Low Cal Dinner Healthy Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Seasoning the chicken (1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days):
- Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough-a wet chicken will spend too much time steaming before it begins to turn golden brown.
- Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
- Season the chicken liberally all over with salt and the pepper (we use 3/4 teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don't otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- Starting the bread salad (up to several hours in advance):
- Preheat the broiler. Cut the bread into a couple of large chunks. Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croûtons in salads or soups). Brush the bread all over with olive oil. Broil very briefly, to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. You should get about 4 cups.
- Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again. Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside.
- Roasting the chicken and assembling the salad:
- Preheat the oven to 475°F. (Depending on the size, efficiency, and accuracy of your oven, and the size of your bird, you may need to adjust the heat to as high as 500°F or as low as 450°F during the course of roasting the chicken to get it to brown properly. If that proves to be the case, begin at that temperature the next time you roast a chicken. If you have a convection function on your oven, use it for the first 30 minutes; it will enhance browning, and may reduce overall cooking time by 5 to 10 minutes.)
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.
- While the chicken is roasting, place the pine nuts in a small baking dish and set in the hot oven for a minute or two, just to warm through. Add them to the bowl of bread.
- Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don't let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold in. Dribble the chicken stock or lightly salted water over the salad and fold again. Taste a few pieces of bread-a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. Since the basic character of bread salad depends on the bread you use, these adjustments can be essential. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Place the salad in the oven after you flip the chicken the final time.
- Finishing and serving the chicken and bread salad:
- Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for another 5 minutes or so. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. Set the chicken in a warm spot (which may be your stovetop), and leave to rest while you finish the bread salad. The meat will become more tender and uniformly succulent as it cools.
- Set a platter in the oven to warm for a minute or two. Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste-the juices will be extremely flavorful.
- Tip the bread salad into the salad bowl. (It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle wads, and a few downright crispy ones.) Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.
- Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad.
ROAST CHICKEN WITH BREAD AND ARUGULA SALAD
Provided by Ina Garten
Categories main-dish
Time P1DT1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
- Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
- Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
- Place the arugula in a large bowl, add the vinaigrette, and toss well.
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
OVEN ROASTED CHICKEN WITH BREAD SALAD
Make and share this Oven Roasted Chicken With Bread Salad recipe from Food.com.
Provided by John 11-44
Categories Whole Chicken
Time 9h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Oven Roasted Chicken:
- Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
- Bread Salad:
- Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
- Chicken Jus:
- Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.
Nutrition Facts : Calories 1640.4, Fat 136.4, SaturatedFat 28.5, Cholesterol 322.6, Sodium 29298.1, Carbohydrate 22.7, Fiber 3.1, Sugar 15, Protein 82
More about "roast chicken with sage bread salad recipes"
ZUNI CAFE ROAST CHICKEN WITH BREAD SALAD - LOS ANGELES …
From latimes.com
Cuisine CALIFORNIANCategory MAINS, POULTRY, ROASTServings 2-4Total Time 1 hr 10 mins
- Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough -- a wet chicken will spend too much time steaming before it begins to turn golden brown.
- Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
- Season the chicken liberally all over with salt and pepper, allowing about three-fourths teaspoon of sea salt per pound of chicken. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but otherwise don't worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate for 1 to 3 days.
- When ready to cook, heat the oven to 475 degrees. (Depending on the size, efficiency and accuracy of your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during the course of roasting the chicken to get it to brown properly.)
ROAST CHICKEN WITH BREAD SALAD RECIPE - JUDY RODGERS
From foodandwine.com
5/5 Category Dinner, SaladAuthor Judy RodgersTotal Time 1 hr
- Using your fingers, gently loosen the skin from the chicken breasts and thighs. Stuff the thyme and garlic under the skin and spread in an even layer. Sprinkle the salt all over the chicken and season with pepper. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 500°. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, and roast for 30 minutes. Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced. Transfer the chicken to a board and let rest for 10 minutes; carve.
- Skim the fat from the juices in the skillet. Arrange the Bread Salad with Currants and Pine Nuts on a platter and top with the chicken. Pour the juices over all and serve.
ROAST CHICKEN WITH WARM BREAD SALAD - AMERICA'S TEST …
From americastestkitchen.com
5/5 (39)Category Main Courses, SaladsServings 4-6
JUDY’S JUDY RODGERS’ ROAST CHICKEN AND BREAD SALAD
From edibletulsa.ediblecommunities.com
ROAST CHICKEN WITH BREAD SALAD | BASICS
From basicsmarket.com
RECIPE: ROAST CHICKEN WITH WARM BREAD SALAD - KCET
From kcet.org
ROAST CHICKEN WITH BREAD SALAD (JUDY RODGERS STYLE)
From thisishowicook.com
SARA’S ROAST CHICKEN WITH SAGE AND GARLIC | SAVEUR
From saveur.com
CHICKEN BREASTS WITH FRESH SAGE RECIPE ON FOOD52
From food52.com
AMAZING LEMON CHICKEN SALAD - AMEE'S SAVORY DISH
From ameessavorydish.com
SAGE ROASTED CHICKEN WITH BREAD SALAD - THIS IS HOW I COOK
From thisishowicook.com
PAN-ROASTED CHICKEN WITH WARM FARRO SALAD RECIPE - KAY CHUN
From foodandwine.com
ROASTED CHICKEN WITH SAGE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SAGE AND GARLIC ROASTED CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
ZUNI ROAST CHICKEN WITH BREAD SALAD - TODAY
From today.com
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
VEGETABLE SIDE DISH RECIPE ROUNDUP - STONEGABLE
From stonegableblog.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
SALISBURY STEAK WITH MUSHROOM GRAVY | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
15 BEST THAI RECIPES WITH EGGPLANT - 730 SAGE STREET
From 730sagestreet.com
ROASTED CHICKEN WITH BREAD SALAD | SAVEUR
From saveur.com
CURRY CHICKEN SALAD WITH GRAPES, APPLES, AND CASHEWS -- SO EASY!
From italianbellavita.com
ZUNI CAFE CHICKEN BREAD SALAD RECIPE — SALT & WIND TRAVEL
From saltandwind.com
15 INSTANT POT CORNISH HEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
OLD BREAD IS THE STAR OF THIS PASTA WITH ROASTED TOMATOES AND …
From chicago.suntimes.com
BREAD SALAD WITH ROASTED CHICKEN - WHAT'S GABY COOKING
From whatsgabycooking.com
You'll also love