1 hour ago
Friday, March 23, 2012
So we all know that I love roasting chickens on Friday nights (when I am not making pizzas), and my newest obsession is baking bread.
Here is the most amazing delicious idea (well, maybe I'm getting a little overzealous about it).
I made that gorgeous fig walnut loaf from Lahey's book again, and after 2 days, the loaf is not super crisp and fresh anymore. So what to do with the stale bread?
Stale bread is so versatile. I usually make a bread pudding or revive the slices in a panzanella salad during the summer months, but here I was going to use them instead of making a stuffing to go with the chicken (which I only do at Thanksgiving, if we're really being honest here).
During the last 15 minutes of roasting the bird at 425F, I put a few big hunks of stale bread in the pan with the juices, turning them once, so each side of the bread gets nice and crisp.
The toasty hunks soak up all those delicious pan juices and taste like a savory bread pudding!
I served the meat over the toasted soppy slices and it was delicious!
No potatoes needed.
I love stale bread, and it loves me. xo