Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford

Author:Alexandra Stafford [Stafford, Alexandra]
Language: eng
Format: azw3
ISBN: 9780553459838
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-04T04:00:00+00:00

ROAST CHICKEN LEGS AND TOAST

Judy Rodgers’s roast chicken and bread salad from The Zuni Café Cookbook is the ultimate kitchen endeavor. Beginning with salting the chicken three days in advance, to roasting it for an hour, to dressing a bread salad with the utmost attention, the result is to be savored slowly, each bite of crispy-skinned chicken, every morsel of chewy bread. In this pared-down version, chicken legs roast first at high heat until they just begin to crisp. During the last 10 minutes of cooking, slices of oil-and-vinegar-soaked bread join the chicken on the sheet pan, where, together with the chicken, they bronze, the bread absorbing the released juices. Out of the oven, they rest, while a piquant dressing formulates on the sheet pan, the drippings liberated by a splash of oil and vinegar and the push of a wooden spoon. In the time it takes for the salad dressing to materialize, the chicken fully saturates the bread with its juices—roast chicken and toast salad in under an hour, a feat in its own right.

SERVES 4

4 bone-in, skin-on chicken legs (7 to 8 ounces each)

6 tablespoons extra-virgin olive oil

Kosher salt and freshly cracked black pepper

4 tablespoons vinegar (white balsamic or red wine)

4 slices peasant bread, ¾ inch thick

1 cup packed fresh basil or parsley leaves

2 garlic cloves

2 to 3 cups mixed green lettuces (5 ounces)

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