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4afb6f37 df83 43b4 99e8 d351d0dbba07  2016 04 22 22 00 38
AntoniaJames
AntoniaJames

Take a couple thick slices of Tartine country rye bread that you made last week. Cut them into fat chunks and put them in a large cast-iron skillet. Cut the back out of a chicken and snip the keel bone to make the chicken lie flat. (Yes, it looks like the keel of the ship.) Put a thinly sliced onion in the middle of the skillet and then put the chicken on top. Sprinkle kosher salt on the chicken. Bake at 500°. After 30 minutes, lift up the chicken, pull the onions out to the side of the pan, and put any really dark pieces of bread under the chicken, along with a couple sprigs of marjoram or thyme or both. Pour a glass of wine over the bird and put it back in the oven. The larger size chickens I roast usually take about an hour and 20 minutes. Let the chicken rest; meanwhile, remove the chunks of bread to a bowl, add another glass of wine or some water to the pan, scrape it all down over medium heat for a minute or so, to make a nice sauce. Enjoy!! ;o) #momtest