Cook The Book: Lex's Roast Chicken With Bacon And Spicy Coffee Rub

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 large Spanish onions (about 1 1/2 pounds), cut in half lengthwise and sliced into thin half circles

4 stalks celery, cut into 1/8-inch slices

1 1/4 pounds tart apples (about 3 medium), 1/2-inch dice, skins on

1 scant cup dried currants

1 clove fresh garlic, minced

1/2 teaspoon dried thyme or 1 tablespoon fresh thyme

1 teaspoon hot red pepper flakes (preferably Marash)

1 tablespoon lemon zest

1 teaspoon coarse sea salt

2 teaspoons freshly ground Tellicherry black pepper

1/4 cup parsley, chopped, rinsed, and squeezed dry

1/2 loaf leftover counrty bread, such as a good crusty white loaf, sliced 3/4-inch. If the bread you are using is still fresh and soft, slice it and let it dry on the counter for a few hours before using.

1 roasting chicken (3 to 4 pounds), split in half and backbone removed

1/4 cup fresh-squeezed lemon juice.

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