3 hours ago
Tuesday, April 2, 2013
If you are a fan of the Zuni Cafe Cookbook, then you know their Roast Chicken & Bread Salad is the most popular recipe in the book.
It is loved and admired by all.
I have been making it for years, but my own way.
Since I roast a chicken weekly, this is usually what I do the next day with the leftovers, however, feel free to roast the whole bird especially for this recipe, it's that good.
I sometimes use arugula, sometimes other greens, it's very adaptable to what you have on hand, but make sure you don't skip the currants, the tiny little raisin like things that make this dish special.
Use good peasant bread, preferably stale, like you would in a panzanella.
I happened to have homemade bread from Razza leftover, lucky me.
Here's how to do it:
Roast a 4-5 lb. chicken, your usual way.
I stuff mine with a half a lemon and a handful of fresh herbs (thyme, rosemary, sage).
I squeeze the other lemon half all over the bird. Drizzle a little olive oil and season with kosher salt & pepper.
Ready to roast at 425F oven for 60-70 minutes. I don't baste it or bother it. It's perfect every time.
Let it rest 15 minutes and slice.
Make a dressing of 2 tbsp of red wine vinegar and 6 tbsp of olive oil.
To the dressing, add 1/4 cup of currants and 1 small clove of minced garlic. Whisk all together.
Toast up your torn pieces of peasant bread in a toaster oven and scatter over the greens with the sliced chicken.
Pour the dressing over all the ingredients and add some sea salt & pepper.
Toss until the greens and bread are coated with the dressing. You may need some more olive oil.
Lunch is served.