Oven Roasted Chicken With Bread Salad |
|
 |
Prep Time: 540 Minutes Cook Time: 50 Minutes |
Ready In: 590 Minutes Servings: 4 |
|
Tasty comfort food from the Floataway Cafe in Atlanta. Ingredients:
2 (3 lb) organic free range whole chickens |
1 cup kosher salt |
1 gallon cold water |
1/2 lb arugula |
4 cups sourdough bread cubes (1/2 inch cubes) |
1/2 cup dried currant, plumped in warm water & splash red wine vinegar |
1/2 cup toasted pine nuts |
1/2 cup champagne vinegar |
1 cup reduced chicken stock |
1 cup olive oil |
10 garlic cloves, sliced, sauteed in small amount of olive oil |
1/4 cup chives or 1/4 cup spring onion, chopped |
1 teaspoon salt (to taste) |
1 teaspoon pepper (to taste) |
Directions:
1. Oven Roasted Chicken:
2. Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
3. Bread Salad:
4. Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
5. Chicken Jus:
6. Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.
|
|