Zuni Café Roast Chicken With Bread Salad Recipe

Name: Zuni Café Roast Chicken With Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One chicken, about 3 pounds; 4 long sprigs fresh thyme, rosemary or sage; Salt; 1 teaspoon freshly cracked black pepper; A little water; For salad; Generous 8 ounces slightly stale peasant-style bread (not sourdough); 6 to 8 tablespoons olive oil; 1-1/2 tablespoons Champagne vinegar; Salt and freshly cracked pepper; 1 tablespoon dried cranberries; 1 teaspoon red wine vinegar; 1 tablespoon warm water; 2 tablespoons pine nuts, toasted; 2 to 3 garlic cloves, slivered; 1 chopped shallot; 2 tablespoons Chicken Stock; Arugula

Servings: persons

One chicken, about 3 pounds
4 long sprigs fresh thyme, rosemary or sage
Salt
1 teaspoon freshly cracked black pepper
A little water
For salad
Generous 8 ounces slightly stale peasant-style bread (not sourdough)
6 to 8 tablespoons olive oil
1-1/2 tablespoons Champagne vinegar
Salt and freshly cracked pepper
1 tablespoon dried cranberries
1 teaspoon red wine vinegar
1 tablespoon warm water
2 tablespoons pine nuts, toasted
2 to 3 garlic cloves, slivered
1 chopped shallot
2 tablespoons Chicken Stock
Arugula

1
Start 2-3 days ahead. Discard lump of fat inside chicken. Rinse chicken and pat very dry. Slide finger under skin of each of breast and thigh, making pocket and insert herb. Season the chicken liberally all over with salt and pepper {3/4 teaspoon of sea salt per pound of chicken}. Cover loosely and refrigerate 2 to 3 days.
2
Preheat the broiler.
3
Remove crust from bread annd cut into large chunks. Brush the bread with olive oil. Broil very briefly, turning to brown all sides. Tear into chunks.
4
Combine 1/4 cup of olive oil with Champagne vinegar; salt and pepper. Toss about 1/4 cup of this with torn bread in bowl. Add toasted pine nuts. Place cranberries in small bowl and moisten with red wine vinegar and warm water.
5
Preheat the oven to 475u00b0F. Preheat iron skillet over medium heat. Wipe chicken dry and set it breast side up in pan. It should sizzle. Place in oven for 30 minutes, then flip bird over. Roast for 20 minutes, then flip back over for 5-10 minutes. Saute garlic and shallots in spoonful of olive oil until soft. Toss with bread along with drained cranberries. Dribble the chicken stock over the salad and fold again. Pile the bread salad in a 1-quart baking dish and tent with foil. Place salad in oven after you flip the chicken the final time.
6
Remove the chicken from the oven and turn off the heat. Leave the bread salad in oven (turned off) to continue warming.
7
Set chicken on carving board. Carefully pour clear fat from roasting pan, leaving lean drippings behind. Add about a tablespoon of water to hot pan and swirl it.
8
Slash the stretched skin between thighs and breasts of chicken, then tilt the bird over the roasting pan to drain the juice into the drippings.
9
Bring roasting pan juices to simmer, scraping bits. Remove salad from oven, pour pan juices over salad and toss with arugula and remaining vinaigrette in salad bowl. Mound salad on plate and top with chicken piece.

1599

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One chicken, about 3 pounds, 4 long sprigs fresh thyme, rosemary or sage, Salt, 1 teaspoon freshly cracked black pepper, and more.

Yes, Zuni Café Roast Chicken With Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zuni Café Roast Chicken With Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions