Anti Inflammatory Zuni Cafe Whole Roast Chicken with Bread Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 whole chicken (3 ½ to 4 lb)
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the bread salad
- ¾ lb day-old ciabatta or open-crumb country bread, torn into 1-inch irregular chunks
- 4 tbsp extra-virgin olive oil, divided
- 2 tbsp dried currants
- 2 tbsp red wine vinegar
- 2 tbsp pine nuts
- 2 medium shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 oz arugula or young mustard greens (about 3 lightly packed cups)
- ¼ cup chicken drippings or pan juices (from the roasted chicken)
- kosher salt and black pepper, to taste
Instructions
- 1
One to three days before serving, dry-brine the chicken: pat it completely dry with paper towels. Using your fingers, carefully loosen the skin over the breast and thighs without tearing it. Slide the thyme and rosemary sprigs under the skin, distributing them evenly. Season the bird all over — including under the skin and inside the cavity — with the kosher salt and black pepper. Set the chicken uncovered on a plate or small rack and refrigerate for 24 to 72 hours; the longer the brine, the more seasoned and dry the skin will be.
- 2
About 1 hour before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 475°F (245°C) with a rack in the upper third.
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