The best roast chicken ever...or maybe it's the bread salad. This is the way I roast chicken ever since I got Judy Rodgers' Zuni Cafe Cookbook. The chicken needs to be a small fryer (we use a Rocky Junior). Then it needs to be salted with Kosher salt and left overnight in the fridge. Then it needs to be roasted at pretty high heat.
But the most important part of the dish is the bread salad. A good chewy non-sourdough is toasted, then tossed in a tart/salty dressing with pine nuts and green onions. The salad is finished by tossing the bread mixture with arugula and served with the chicken.
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