Zuni Roasted Chicken with Bread Salad

Serves: 4 Save

Ingredients (16)

  • The bird:
  • 1 small chicken, 2.75-3.5 pounds
  • 4 sprigs of fresh thyme, marjoram, rosemary or sage (I went with sage.)
  • Kosher salt
  • Black pepper
  • The salad:
  • 8 ounces slightly stale, chewy bread (not sourdough).
  • 6 Tablespoons olive oil
  • 2 Tablespoons Champagne or white wine vinegar
  • 2 Tablespoons dried currants
  • Red wine vinegar (to soak the currants in)
  • 2 Tablespoons pine nuts
  • 3 garlic cloves, slivered
  • 1/4 Cup scallions, slivered
  • 2 Tablespoons chicken stock (if you don't have fresh, just use lightly salted water which is what I did. Worked great.)
  • A few handfuls of greens. I used frisée and found it to be too bitter. I would try arugula next time.

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