Zuni Roast Chicken with Bread Salad
- One small chicken, 2-¾ to 3-½-pounds
- 4 tender sprigs fresh thyme, marjoram, rosemary, or sage, about ½ inch long
- Salt
- About ¼ teaspoon freshly cracked black pepper
- A little water
- Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
- 6 to 8 tablespoons mild-tasting olive oil
- 1½ tablespoons Champagne vinegar or white wine vinegar
- Salt
- Freshly cracked black pepper
- 1 tablespoon dried currants
- 1 teaspoon red wine vinegar, or as needed
- 1 tablespoon warm water
- 2 tablespoons pine nuts
- 2 to 3 garlic cloves, slivered
- ¼ cup slivered scallions (about 4 scallions), including a little of the green part
- 2 tablespoons lightly salted Chicken Stock or lightly salted water
- A few handfuls of arugula, frisee, or red mustard greens, carefully washed and dried
- Produce
- Arugula (3 handfuls)
- Currants, dried (1 tablespoon)
- Pine nuts (2 tablespoons)
- Scallions (1/4 cup)
- Thyme, fresh (4 tender sprigs)
- Meat
- Chicken, small (1)
- Condiments
- Champagne vinegar or white wine vinegar (1 1/2 tablespoons)
- Red wine vinegar (1 teaspoon)
- Cooking & Baking
- Black pepper, freshly cracked (1/4 teaspoon)
- Black pepper, Freshly cracked (1)
- Garlic cloves (2)
- Salt (2)
- Tasting olive oil, mild (6 tablespoons)
- Drinks
- Chicken stock or lightly salted water, lightly salted (2 tablespoons)
- Little water (1)
- Water (1 tablespoon)
- Other
- Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published December 24, 2011 (1 year ago).
8 people saved this recipe.
