Sarah Henkin, CUESA’s Market Chef (March 13, 2009).
Total = $23.35
or around $5.85/serving (not including pantry items) + stock
Whole chicken, approximately 3 pounds (from Mountain Ranch Organically Grown, $18)
3 lemons, zested (zest reserved), cut in half and juiced (3-for-$1 Meyers, from Hamada Farms)
½ loaf ciabatta, cut into large cubes (from Acme Bread Company, $2.35)
A splash of white wine
Good Dijon mustard
A splash of red wine vinegar
¼ pound mixed greens, washed and dried well (I used radicchios from Dirty Girl, $2)
Note: You will make the salad at the table after the chicken has been eaten
- Preheat oven to 450 degrees. Rinse chicken and pat dry (save everything but liver for a stock* ) Cut in half. Rub salt inside the cavity of the chicken and all over skin. Stuff leak tops inside. Rub the olive oil and lemon juice all over chicken, put the lemons inside chicken.
- Put chicken in a roasting pan just large enough to fit the chicken, either on top of a roasting rack or on balled up foil so chicken is raised. Add enough water to cover bottom and place in oven. Roast for 20 minutes or so, then turn oven down to 375 degrees. When you do this add more water to bottom of pan if needed and baste the chicken. Cook for another 40 minutes or until juices run clear when thick part of leg of chicken is pricked with a fork. Remove chicken from oven, allow to rest for 10-15 minutes.
- Toss bread with olive oil and salt, spread in one layer on baking sheet and toast in oven until golden brown. Meanwhile, carve chicken into 8 pieces, and save the carcass for stock.
- Put roasting pan over a medium flame, remove fat if you desire (I don’t). Add a splash of wine if using, stir roasting juices together with wine, add a pinch of salt and bring to a simmer. In a wide, shallow bowl, place croutons and cover with carved chicken pieces and then sauce and lemon zest.
- Serve with good Dijon mustard and salt on the side. Eat the chicken with the croutons that are now a bit soggy with chicken juice, with just a dot of the mustard on each bite, sprinkling with a bit of the salt as you go.
- After eating the chicken, whisk together a tiny bit of the mustard, accumulated chicken juices in the bottom of the bowl, a pinch more salt, a splash of red wine vinegar and the remaining olive oil. Add mixed greens and toss with dressing to coat. Enjoy.
Special note (chef’s treat): while you’re waiting for chicken to cook, heat a sauté pan with a bit of butter and when gets all foamy add the chicken liver and sauté for a couple minutes; do not over cook! Sprinkle with salt and place it on one of the bread cubes to eat!
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »