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

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
732
FAT
117%
CHOL
86%
SOD
71%

Comments

Add a comment

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.

You might also like

Dinner Tonight: Jacques P├ępin's Quick-Roasted C...
Serious Eats
Marian's Easy Roast Chicken
Southern Living
Keller's Roast Chicken
Simply Recipes
Barbara Kafka's Simplest Roast Chicken
Food52
Bebe's Quick Chicken Noodle Soup
foodily
Gillian Anderson's Easy Roast Chicken
Parade Magazine
Cook The Book: Thomas Keller's One-Pot Roast Ch...
Serious Eats
Chipotle Chile, Chicken & Black Bean Soup
Nourished Kitchen
Gordon's Roast Chicken
BBC Good Food
Roasted Potatoes, Chicken Sausage And Peppers
Skinny Taste