ChickenBread
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.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.Photo by Chelsea Kyle, Food Styling by Katherine Sacks As the chicken roasts, chicken juices drip down, and the bread becomes first soaked, then toasted and caramelized. In other words, it becomes Chicken Bread. And Chicken Bread is incredible stuff: Crunchy, salty, full of savory chicken flavor. You can cube it and toss it in salad for the, use it for a BLT, spread it with, oh, I don't know, chicken liver mousse. Or you can just serve it with that roasted chicken.
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