This roasted whole chicken recipe was suggested by SilverSage (Kathy). I was intrigued, so decided to try it.
I had my oven on self-clean for 5 hours yesterday, preparing for the 500 degree cook. I bought a nice Bell & Evans organic 4+ lb. bird from Whole Foods and prepped it per the recipe. In the fridge for over 24 hours.
Heated my oven to 500 and heated 14 inch cast iron pan (which weighs more than me ... well, probably not) for 8 minutes before putting in the little bit of oil in the pan and the bird on top.
The smoke that came out of my oven was more than my hood could handle. After a half hour, eyes smarting and waving smoke out the back door, I turned the oven down to 450. Gave it 20 more minutes, still smoking pretty well, but I took a peek. Smoke billowed out of the oven, but I saw that the bird was a lovely golden brown, so I took it's temperature. Done after 50 minutes!
Let it rest for 10 minutes. Carved it up and served with beet salad.
Delicious! Crispy skin, moist meat. But until I get a better-vented kitchen, won't be using this method again.
Note: Most of the recipe below is for the bread salad, which also looks delicious.
Lee
Zuni Roasted Whole Chicken with Bread Salad
1 (3 1/2- to 4-pound) free-range whole chicken
I had my oven on self-clean for 5 hours yesterday, preparing for the 500 degree cook. I bought a nice Bell & Evans organic 4+ lb. bird from Whole Foods and prepped it per the recipe. In the fridge for over 24 hours.
Heated my oven to 500 and heated 14 inch cast iron pan (which weighs more than me ... well, probably not) for 8 minutes before putting in the little bit of oil in the pan and the bird on top.
The smoke that came out of my oven was more than my hood could handle. After a half hour, eyes smarting and waving smoke out the back door, I turned the oven down to 450. Gave it 20 more minutes, still smoking pretty well, but I took a peek. Smoke billowed out of the oven, but I saw that the bird was a lovely golden brown, so I took it's temperature. Done after 50 minutes!
Let it rest for 10 minutes. Carved it up and served with beet salad.
Delicious! Crispy skin, moist meat. But until I get a better-vented kitchen, won't be using this method again.
Note: Most of the recipe below is for the bread salad, which also looks delicious.
Lee
Zuni Roasted Whole Chicken with Bread Salad
Ingredients
Roast Chicken1 (3 1/2- to 4-pound) free-range whole chicken
- 4 (4-inch) thyme sprigs
- 4 small garlic cloves, smashed and roughly chopped
- 3 1/2 teaspoons fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon warm water (90°F to 110°F)
- 1 teaspoon red wine vinegar
- 1 tablespoon dried currants
- 3/4 cup extra-virgin olive oil, divided
- 2 tablespoons Champagne vinegar
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 pound day-old, open-crumb, chewy, rustic bread loaf (not sourdough), cut into large (2-inch) chunks (about 2 1/2 cups)
- 4 medium scallions (about 2 ounces), trimmed and thinly sliced crosswise (about 3/4 cup)
- 3 garlic cloves, thinly sliced (about 1 tablespoon)
- 1 tablespoon pine nuts
- 4 cups lightly packed greens (such as chicory, escarole, or radicchio) (about 4 ounces)
- Gently loosen skin from chicken breasts and thighs using your fingers. Stuff thyme and garlic under skin, spreading in an even layer. Sprinkle salt and pepper evenly over chicken. Place chicken on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, at least 24 hours or up to 48 hours.
Make the bread salad:
- Preheat oven to 450°F. Stir together 1 tablespoon warm water and red wine vinegar in a small bowl; add currants, and soak until plumped, about 10 minutes. Drain currants; set aside.
- Whisk together 1/2 cup olive oil and Champagne vinegar in a small bowl; season dressing with salt and pepper.
- Toss together bread and 2 tablespoons olive oil on a rimmed baking sheet until well combined. Bake in preheated oven until lightly toasted, 8 to 12 minutes, flipping bread once halfway through baking time. Let stand on baking sheet until cool enough to handle, 5 to 10 minutes; tear bread into smaller, bite-size (1- to 1 1/2-inch) pieces. Toss bread with three-quarters of dressing (about 1/2 cup) in a large bowl, and let stand until bread absorbs liquid, about 15 minutes.
- Heat 1/2 tablespoon olive oil in a 10-inch cast-iron skillet over medium-low. Add scallions and garlic; cook, stirring often, until softened, about 2 minutes. Stir in pine nuts. Transfer to bowl with bread. Add currants, and toss until well combined.
- Spoon bread salad into a shallow 8-inch square baking dish. Cover loosely with aluminum foil; bake in preheated oven until heated through, about 15 minutes. Uncover and bake until tops of bread cubes are dry and bottoms are lightly browned, 6 to 10 minutes. Remove from oven; set aside.
- Increase oven temperature to 500°F. Wipe skillet clean, and transfer to oven to preheat for 8 minutes. Remove heated skillet from oven, and add remaining 1 1/2 tablespoons oil to hot skillet, swirling to coat. Pat chicken dry, and carefully place in skillet, breast side up. Roast at 500°F until juices run clear when a thigh is pierced using a knife and an instant-read thermometer inserted in thickest portion of breast and thigh registers at least 160°F to 165°F, 45 to 55 minutes. Transfer chicken to a cutting board, and let rest, uncovered, 10 minutes.
- Tilt chicken and cutting board over skillet, and drain juices into drippings. Skim fat from juices in skillet, and bring to a simmer over medium-low; stir and scrape bottom of skillet to soften any hard golden drippings using a wooden spoon, about 1 minute. Return bread salad to large bowl; drizzle with a spoonful of pan juices, and toss. Add greens and remaining 3 tablespoons dressing; fold until well combined.
- Cut chicken into pieces. Arrange bread salad mixture and chicken on a platter. Serve immediately.
