Rotisserie Chicken with Chopped Liver Panzanella
Chef Sharon Hage, York Street, Dallas
Adapted by StarChefs.com Yield: 6-8 Servings
- 1 3-to-3½-pound whole natural chicken
- Sea salt and black pepper
- 5 sprigs fresh thyme
- 6 sprigs parsley
- 1 lemon, cut in half
- 5 cloves garlic
- ½ pound crusty white bread (preferably Ciabatta-style or Sourdough)
- Extra virgin olive oil
- Sea salt
- Fresh ground black pepper
- 2-3 cloves garlic, peeled and thinly sliced
- 1 large shallot, peeled and thinly sliced
- ¼ cup red wine vinegar
- 2 Tablespoons fresh lemon juice
- ¼ pound natural chicken livers, cleaned and trimmed
- 1/3 cup Italian parsley leaves, washed and dried
- ¼ cup celery leaves, washed and dried
- 2 Tablespoons minced chives
- Sea salt
- Freshly ground red and black pepper
For the Chicken:
Preheat oven to 300°F. Rub chicken generously with salt and pepper, inside cavity and all over outside of bird. Stuff cavity with thyme, parsley, garlic and lemon halves. Slow-roast chicken, uncovered, until leg bone rotates easily and skin is brown and crisp, approximately 1½ hours. Remove aromatics from cavity and allow chicken to rest for 15-20 minutes before carving. Reserve drippings for use in the salad.
For the Panzanella:
Preheat oven to 350°F. Dice bread into 1-inch cubes and with extra virgin olive oil, salt and pepper. Spread seasoned bread out in a single layer on a sheet tray and toast in the oven until brown and completely crisp.
In small mixing bowl, combine thinly sliced garlic and shallot with red wine vinegar and lemon juice and set aside. Season the chicken livers with salt and pepper. Heat a 10-inch saute pan, coat with a thin layer of extra virgin olive oil, and sear the chicken livers in a single layer in the hot pan, turning them only once to brown the other side. Cook the livers to just past medium rare. Remove the livers from the pan to a plate large enough to hold them in a single layer. Allow the livers to cool slightly before slicing.
Once bread is brown and crisp, transfer to a large mixing bowl. Add reserved pan drippings to the garlic, shallot, vinegar and lemon mixture, and season with salt and pepper. Toss ingredients until bread begins to absorb, but don't allow it to get too soft. Add sliced chicken livers and enough extra virgin olive oil to balance the vinegar. Right before serving, add parsley leaves, celery leaves, and chive.
To Assemble and Serve:
Arrange panzanella on a plate or platter. Carve chicken into desired portions and place on top of the panzanella.
Roasted Brined Chicken
Chef Tim Byres, Standard 2706, Dallas
Shared on “Good Morning, Texas” Channel 8 on Friday, January 23, 2004
Ingredients for brine:
2 qt water
4 oz kosher salt
1 oz miso paste
2 oz granulated sugar
1 oz chopped garlic
2 each lemons (halved and juiced)
1/2 bunch sage
Bring to boil and chill. Place the whole chicken in the brine in a small stockpot or similar vessel and set in the refrigerator for one hour per pound bird. Roast in a 325 degree oven until done, approximately 20 minutes per pound. Check the back of the thigh for proper doneness.
Lemon-Rosemary Roast Chicken
Executive Chef Kent Rathbun
Abacus and Jaspers Restaurants, Dallas
This recipe was used on Windy Meadows chicken at the Cooking School at the Dallas Farmers Market in May of 2003 by Kent Rathbun.
One chicken about 3 pounds
1 tbsp. olive oil
1 tbsp. rosemary, chopped
1 lemon, quartered
2 cloves of garlic, chopped
1 large shallot chopped
1 1/2 tsp. cracked black pepper, divided
1 tbsp. kosher salt
1. Rub chicken with oil.
2. Mix together rosemary, lemons, garlic, shallots and 1/2 of pepper and set aside.
3. Season chicken inside and out with salt and remaining pepper.
4. Stuff chicken with rosemary-lemon mixture.
5. Tie chicken legs together so that the stuffing stays inside the cavity during the roasting process.
6. Transfer chicken to a roasting pan with an oven rack. Roast in a 400 degree oven until golden brown and internal temperature of 140 degrees at the thigh joint has been reached.
7. Remove chicken and allow to set for 5 to 7 minutes.
8. After chicken has cooled for a few minutes, bone the breast, leg and thigh portions away from the cavity.
9. If the thigh area is slightly pink, which it should be, you may reheat it in the same oven before serving to ensure that the chicken is completely done and still moist. This process should only take a few minutes. Serve.