Roasted Chicken with warm bread salad - Like Zuni Cafe San Francisco
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Roast chicken with warm bread salad
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San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. We pay homage to the dish with a streamlined take. For our own take on Zuni Café's roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well seasoned. Before roasting the chicken in a 475-degree oven, we covered the bottom of a skillet with bread cubes that we had…
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Roast Chicken with Bread & Arugula Salad from Barefoot Contessa. Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the…
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San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. We pay homage to the dish with a streamlined take.
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Judy Rodgers' genius as a cook was finding the perfection in the simplest dishes.
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It's kind of funny that I write a food blog because I am one of those people who could happily eat chicken and salad 5 nights out of 7--the rest of my family, not so much, so I am always looking for ways to make my favorite combo seem new again. And today I can unequivocally say I have found it! Thi
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Chicken and onions roast quickly while staying moist in a steam oven. Then the roasting juices and onions are combined with bread cubes, currants and
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The chicken is in the background of this photo because the crispy, chicken-y chunks of bread are the best part.
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This roast chicken may just be the best roast chicken you'll ever have...and it may be one of the quickest too! It's that perfect combination of tender and juicy meat with shatteringly-crisp, golden-brown skin and well-seasoned all the way through. With just enough forethought to remember to season your meat 24 hours in advance, the
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Chicken & Bread Salad, Strawberry Dessert Pizza, Roasted Vegetable Pasta, & Lemon Yogurt Icebox Tart
May we suggest a weekend menu for you? Start a spring evening with crispy, addictive chickpea flatbread (socca) and bites of crostini with goat cheese and greens, all while sipping a glass of rosé. Move on to a fresh salad with hearts of palm and watercress, and a main dish of crispy chicken thighs piled on a sourdough bread salad with arugula and pine nuts. Finish it off with a no-bake lemon yogurt tart, chilled in the fridge and served with whipped cream.
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