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Zuni Cafe Roast Chicken With Bread Salad

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 (4- pound) whole chicken, giblets discarded

kosher salt and pepper

4 (1- inch thick) slices country-style bread (8 ounces), bottom crust removed, cut into 1- inch pieces (about 5 cups)

1/4 cup of chicken broth

6 tablespoons , plus 2 teaspoons extra virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon dijon mustard

3 scallions, sliced thin

2 tablespoons dried currants

5 ounces (5 cups) baby arugula

Preparation

1Place chicken, breast side down, on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten.

2Using your fingers, carefully loosen skin covering breast and legs. Rub 1/2 tsp. salt under skin of breast, 1/2 tsp. under skin of each leg, and 1 tsp. salt onto bird's cavity. Tuck wings behind back and turn legs so drumsticks face inward toward breasts. Place chicken on wire rack set in rimmed baking sheet or on large plate and refrigerate, uncovered, for 24 hours.

3Adjust oven rack to middle position and heat oven to 475 degrees. Spray 12-inch skillet with vegetable oil spray. Toss bread with broth and 2 Tbsp. oil until pieces are evenly moistened. Arrange bread in skillet in single layer.

4Pat chicken dry and place, skin side up, on top of bread. Brush 2 tsp. oil over chicken skin and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Roast chicken until skin is deep golden brown, 45-50 minutes, rotating skillet halfway through roasting.

5While the chicken roasts, whisk vinegar, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper together. Slowly whisk in remaining 1/4 cup oil. Stir in scallions and currants and set aside. Place arugula in large bowl.

6Transfer chicken to carving board and let rest for 15 minutes. Carve chicken and whisk any accumulated juices into vinaigrette. Add bread and vinaigrette to arugula and toss to evenly coat. Add chicken and croutons to the salad.

Additional Notes

Recipe is from America's Test Kitchen; inspired by Zuni Cafe in San Francisco.

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