Thursday, December 05, 2013

RIP Judy Rodgers

One of my all time favorite chefs passed away this week in San Francisco:

I first met Judy year's ago when we she was promoting her Zuni Cafe Cookbook and we prepared several of the recipes from the book for a special signing. It is still my favorite cookbook and her Chicken & Bread Salad is one of my favorite dishes to make for my family. She will be missed.

Recipe Card for Item: Roast Chicken & Bread Salad

Quantity Produced:  Serves 6-8 (Entrée Portions)
Fresh Chicken, Seasoned with Kosher Salt/Fresh Pepper
                         & Fresh Thyme and Parsley Sprig under skin             3# Whole
Crusty Bread, Slightly Stale/Crust Removed/Cut into 1” Pieces                       ½ Loaf (10-12oz)        
Extra Virgin Olive Oil, Extra For the Croutons                                                1/3 Cup
White Wine or Champagne Vinegar                                                               2 Tablespoons
Kosher Salt and Fresh Black Pepper                                                                To Taste

Currants, Dried, Soaked in 1 Tablespoon Warm Water                                 1 Tablespoon
Red Wine Vinegar                                                                                           1 Tablespoon
Pine Nuts, Toasted in Dry Skillet on the Stove over Low Heat             3 Tablespoons
Garlic, Slivered                                                                                                3 Cloves
Scallions, Julienned                                                                                          4
Chicken Stock, Preferably Homemade                                                            2 Tablespoons
Mesclun Salad Greens, Such as: Arugula, Frisee, Oak Leaf, Etc.                     6+ Cups

Preparation Procedure-
Preheat oven to 475˚. Rinse chicken with cold water and THOROUGHLY dry with paper towel. Put a thyme sprig under skin of each breast section. Season completely with salt and fresh black pepper. Refrigerate for 30 minutes if time allows. Arrange cubed bread on sheet pan and cook in hot oven until some color develops, about 5-10 minutes. Turn bread chunks over so browning is even. Combine ¼ cup of olive oil with white wine vinegar and salt/pepper to taste. Toss bread with half of this oil mixture and season to taste with salt and pepper. Soak currants in warm water and red wine vinegar.

Preheat a heavy bottomed skillet or roasting pan on your stove and heat until hot. Wipe and moisture from chicken and set it breast side up in hot pan. Place in center of hot oven and bake for 30 minutes. Turn the chickens onto breasts and roast another 30 minutes. Check to see if chickens are cooked, using thermometer or twisting leg sections (turn easily=done). Allow chicken to cool.

Place a little of remaining olive oil in small skillet and sweat garlic and scallions over medium-low heat. When cooked scrape onto bread and toss to combine. Place on sheet pan and bake bread until warm and golden, 10-15 minutes. Drain the dripping from the chicken into the chicken stock. Heat the roasting pan and add drippings/stock, scraping the bottom of the pan to remove tasty bits. Remove meat from cooled chicken, skin-on or off it’s up to you. Toss pan juices with crusty bread, pine nuts, drained currants, and greens. Nestle chicken into salad and add extra olive oil/white wine vinegar mixture as needed.