prep time: tbd
cook time: 75 minutes
1 3 - 5 pound roasting chicken, brined overnight and air-dried in the refrigerator
2 lemons - cut into quarters
1 head garlic - 1 clove set aside and the rest peeled and lightly crushed
handful of fresh basil
handful of fresh tarragon
7 tablespoons olive oil
1/2 loaf country bread - cut into 1-inch cubes
1 shallot - sliced paper thin
1 quart mixed heirloom tomatoes - cut into chunks
healthy shot of sweet sherry vinegar
1. preheat oven to 300 degrees. season chicken inside and out with salt and pepper. stuff the cavity with the lemon, crushed garlic, basil and tarragon (set aside a few leaves for the bread salad). place the chicken in a large roasting pan, breast side up with the wings tucked under its back, and tie the legs together to close the cavity. roast at 300 for 1 hour, until both the thigh and the breast read 150 degrees on a meat thermometer.
2. thoroughly brush the chicken with 2 tablespoons olive oil. increase the oven temperature to 400 degrees. return the chicken to the oven and roast until crispy and golden brown, 10 - 15 minutes. set aside to rest while you prepare the bread salad.
3. heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the bread. saute until crispy and golden. once it's golden, grate the remaining clove of garlic and toss with the bread over heat for 20 seconds. remove to a large bowl. add the shallots and tomatoes to the bread in the bowl, drizzle with 4 tablespoons olive oil, the sherry vinegar, and torn leaves of the basil and tarragon; toss.
- goop, may 2012