Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad.
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This is incredible…dry brining the chicken the day before is the secret…OMG, it is memorably great!
this is soooo delish …i also chopped up some garlic and added some spices toi the chopped up garlic n cut lil small wholes in the bird and stuffed w/ thta mixture and c'est c'est bon
After making this phenomenal recipe for chicken, I decided to use it for my T-Day turkey last year and it came out amazing! Instead of making the bread salad, I boiled the backbone, tail and organs to make a bone broth to mix the stuffing with. The stuffing was then layered under the cavity side before placing the bird in the oven to roast. Doing it again this T-Day because I can't imagine going back to the same old roast turkey we've had for decades.
Good Lord this is divine. Just made it tonight. Might put 1/8-1/4 tsp of sugar in the dressing, but that is the only change I’d make. Drool-worthy dinner.
I’ve made this twice in the past month – so good! 😋 One tip is that while the chicken is resting I stick the pan with the croutons back in the oven to crisp up even more. I also use a jam jar to shake the vinaigrette instead of whisking in a bowl.
“It’s like Chicken Candy”! I’m making this tomorrow!
Do y’all think I could cook the chicken without butterflying it? I just don’t like the way it looks lol
I am doing this with duck for Thanksgiving and using the drippings and duck fat reduction on the ciabatta in the bread salad. It's gonna slap so hard, I can't wait.
I may try this for Thanksgiving, since you can only find 16lb+ turkeys right now. But the arugula has got to go, Too bitter. Mesclun mix, maybe? Baby spinach? And I could do my own loaf of no-knead bread day before. Either this, or my butcher shop has ox tail right now….
This is my absolute favorite way to cook chicken and the salad is out of this world! Thanks
Good but does not taste like Zuni's which is cooked in a wood-fired brick oven . That bread salad is hard to get right too.
Mirroring your own video, double-dipping on ad-sense?! https://www.youtube.com/watch?v=q-tPcLl93pM Barely TWO months ago, smh.
Imho, really shady ATK. Started watching & was like, "didn't they just make something like this? OR… was it someone else perhaps, different channel?" …. So I looked. Not only did you guys JUST do this like only 2 months ago, YOU literally just mirrored/copied your own video here, & posted it again….. strictly to get more views & essentially double-dip on the ad-sense $$$$$. Have watched you guys for nearly 2 decades & just.. kinda surprising. ~ Shame on you.
I’ve made this half a dozen times now. Now I don’t want to make chicken any other way.
Thats my Mother's Day Dinner..I cant wait💜
i enjoy the pace at which you cook and how "do-able" it feels. The tone is easy and relaxed and totally enjoyable to watch. -thank you
Awesome! I’ve also had this dish at Zuni many time and you’ve nailed it! Many thanks!
Awesome! I’ve also had this dish at Zuni many time and you’ve nailed it! Many thanks!
Julia said, Chicken Candy 🐔 🍬 I’m done 🤣🤣😂😋
Should I drool into my mask?
You guys rock!
pause at 7:50
Thank you!
Thank you!
mouthwatering
I had KFC for lunch today 🍗🍗🍗
Delicious! One for my private recipe book.. 🙂
That dish does look so delicious and the only thing missing is mashed potatoes to go with the chicken and salad.
Didn’t they already upload this?
I've seen this one before and it's still worth watching again 💁♀️🤤
Yummm. And next chicken cordenbleu?
I love America’s test kitchen, every one of them!
You make cooking so much fun and easy. Ladies are genuinely warm heart and sweet!
I wish you were out in 1978 when I was married to American. Every morning I wake up with worries what I would cooking tonight’s dinner for my husband. Digging all the cooking books.
Thank you very much for your work and helping me. Enjoy watching you ladies.
Julia Child did it first
Hi Girls,
It looks delicious. I’m definitely going to try Chicken Shmalt’ed Croutons. I going with baby spinach? I have never been partial to arugula I find it too bitter even the baby arugula. I hope you ladies are staying safe.
ATK, I noticed that in fact your chicken is also yellow-skined (notice the base of the legs) as all chickens start out as, but why do Americans make their chicken white? Is this bleached or do Americans find the actual colour of the chicken "off"?
Sure would fancy your opinion.
B.C. 🇨🇦 in the 🏠,literally, Thank God for you girls and the rest of the gang🙋now to watch the show.🌹
I have been ordering this at Zuni cafe since 1993! I can’t wait to make it at home! Thank you 🙏
"Leave a comment"
MMMMmmmmmm….
We've made a couple times – fantastic. For as good as it is, the prep time is relatively short. Thanks.
I do mine skin-side down with a foil-wrapped brick on top. That's an extra $10 in a restaurant.
i always laugh at the cut to the thermometer reading… what's the trick you guys do? is the probe in a water bath at the right temp? or what? i want to know.
Zuni Cafe was selling roast chicken for $58. Costco now has their enormous chickens, unroasted for $3.99. Roast your own and save $54.
Butterfly also known as spatchcock.
Have made my own croutons for decades. Always a hit for a "just because" gift for relatives, neighbors, co-workers or family. Great on salads for potlucks, etc.
Seattle Sourdough Bread, cut into 1-inch cubes or sliced.
Heat in a pan some EVOO, basil, roasted garlic (or powder), oregano, pepper, salt (in this case, perhaps a small chicken bullion cube?), other herbs and spices to taste.
If using slices, coat each side with the infused oil with a brush, place on a cookie sheet or 2 and bake at 350°, flipping a few times as each side becomes darker, to taste. Remove and slice to preferred sizes.
Can also broil or use the convection oven setting.
If cutting cubes then cooking, just be sure to watch closely to toss. More work than just slices.
Can also do the slices, bake/broil to taste, cube, then pop back in the oven for another few minutes.
Also works well in a large skillet or wok, but if using a wok, give it a good clean/seasoning, lest some Pan-Asian taste may linger.
If so, might be a great crouton for some Asian salads?
Either way, cannot go wrong if you use the freshest ingredients.
Bon Appetit, fellow foodies, from somewhere near Seattle and around the World…
Stay safe! 🙏🙏❤🙏🙏
That looks great ladies! I think I’ll make it for my wife this evening. 🙂
How can this be new when I’ve seen this before🧐
My idea of the perfect bite.
I made something very similar to this last night actually but with gluten free sourdough, and it was amazing, but this actually seems even easier than my version. The bread was so chewy and nice, and it was only tossed in olive oil, so I can't wait to see what happens if I use this technique.
Make sure to use arugula as the video suggests, you want that strong flavor it offers.