Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Home Treasury Vault Calendar FAQ Search
Search Query
Display results as : Posts Topics
Tags
Advanced Search
Register Log in

Search Query

Display results as : Posts Topics
Tags
Advanced Search

You are not connected. Please login or register

Roast Chicken with Bread & Arugula Salad

Lobo

Lobo: Moderator; Posts : 24950
Thanked : 1208
Join date : 2013-01-12

Post n°1

Roast Chicken with Bread & Arugula Salad

by Lobo on Thu 09 Jul 2015, 5:15 pm

Roast Chicken with Bread & Arugula Salad (Serves 4 ) by Ina, Barefoot Contessa

Photo: Quentin Bacon

1 (4- to 4½-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
½ teaspoon freshly ground black pepper
3 to 4 (¾-inch-thick) slices country bread
Good olive oil

For the Arugula Salad (recipe follows)

¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
½ cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.

Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

For the Arugula Salad:

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup.

Whisk in the olive oil, stir in the scallions and currants, and set aside.

Place the arugula in a large bowl, add the vinaigrette, and toss well.