This roast chicken from chef Judy Rodgers requires a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.
“I’ve always been confident that simple, delicious food is good on its own terms. You just have to not mess it up.” — Judy RodgersThe late Judy Rodgers was a culinary laureate, pioneering American chef, and cookbook author. Rodgers' landmark restaurant Zuni Café was a San Francisco destination for three decades, famous for her brick oven-roasted whole chicken with bread salad.
The dry-brining, or pre-salting, technique became synonymous with both Zuni and Rodgers; you’ll find references to Zuni-style or Judy-style chickens and turkeys all over the internet. Rodgers learned the technique in southwest France as a young cook at l’Estanquet in Les Landes. In retesting this recipe, I was reminded of how fraught it is to keep a dish like this static. Our tastes have evolved over the past few decades, as have the size of chickens and the availability of good bread and quality greens. We can try and insist that the recipe remain the same, or we can let it change along with us — and that’s exactly what we did.
Toss together bread and 2 tablespoons olive oil on a rimmed baking sheet until well combined. Bake in preheated oven until lightly toasted, 8 to 12 minutes, flipping bread once halfway through baking time. Let stand on baking sheet until cool enough to handle, 5 to 10 minutes; tear bread into smaller, bite-size pieces. Toss bread with three-quarters of dressing in a large bowl, and let stand until bread absorbs liquid, about 15 minutes.
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