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Working in
restaurants is pretty hard work, so on their days off, my chef friends like to
cook as simply—but still deliciously, natch—as possible. A few weeks ago, my
good chef friend told me about one of her favorite off-duty meals.
She calls it
Chicken Bread.
My immediate
reaction? "Epicurious is going to love Chicken Bread." Because
Chicken Bread seems custom-made for Epi readers: it involves golden roast
chicken (love those) and a super simple trick that turns that chicken into
surprising, satisfying meal.
So what's
the trick? It starts with a loaf of sourdough bread. Pick up a great quality
one, slice it, and lay the slices in a roasting pan. Drizzle with oil and
sprinkle with salt.
Now prep a
chicken for roasting. Anything goes, so follow your go-to method. I like Thomas
Keller's super simple method—pat dry the bird, then season it with a heavy
handful of salt and pepper—because it really does result in a most delicious
bird with the lowest amount of work possible.