Zuni Cafe's Roasted Chicken + Bread Salad
Photo © Deb Perelman
- One small chicken, 2 3/4 to 3 1/2-pounds
- 4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
- 3/4 teaspoon salt
- 3/4 to 1 teaspoon freshly cracked black pepper
- A little water
- 8 ounces bread, slightly stale open-crumbed, chewy, peasant-style (not sourdough)
- 6 to 8 tablespoons mild-tasting olive oil
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- Salt and freshly cracked black pepper
- 1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so
- 2 tablespoons pine nuts
- 2 to 3 garlic cloves, slivered
- 1/4 cup slivered scallions (about 4 scallions), including a little of the green part
- 2 tablespoons lightly salted chicken stock
- A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried
- Produce
- Arugula (3 handfuls)
- Currants plumped, dried (1 tablespoon)
- Pine nuts (2 tablespoons)
- Scallions (1/4 cup)
- Thyme, fresh (4 tender sprigs)
- Meat
- Chicken, small (1)
- Canned Goods
- Chicken stock, lightly salted (2 tablespoons)
- Condiments
- Champagne vinegar or white wine vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Black pepper, freshly cracked (3/4 teaspoon)
- Garlic cloves (2)
- Salt (3/4 teaspoon)
- Salt and freshly cracked black pepper (1)
- Tasting olive oil, mild (6 tablespoons)
- Bread & Baked Goods
- Bread (8 ounces)
- Drinks
- Little water (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Published December 10, 2008 (4 years ago).
86 people saved this recipe.
