This week’s entry for French Fridays with Dorie is a new favorite around my house. Who doesn’t love a delicious roast chicken? And this one comes with a few special treats for the chef.
The recipe says to start with a thick slice of bread. Because I was so looking forward to this, I used really big slice of bread.
After rubbing the inside of the pot with oil, I put the slice of bread in the bottom of the pan.
I rubbed the chicken inside and out with oil, seasoned it with salt and pepper, then stuffed the chicken with fresh herbs, garlic, half an onion, and the chicken liver.
Now, I know what you’re thinking: chicken liver? Why would you put that in there? Well, reader, because it’s one of the chef’s treats. You may think you don’t like chicken liver, but until you’ve tried it roasted this way, you really don’t know.
I placed the chicken in the pan on top of the bread (the other treat for the cook), then placed additional herbs, garlic, and onion around the chicken in the pot.
I roasted the chicken in a 450°F oven for 90 minutes, until the skin was browned and crisp.
The chicken was sizzling and smelled amazing when it came out of the oven. I let it rest in the pan for about 10 minutes, then removed it from the pot to a cutting board. I discarded the herbs, onion, and garlic, then went for the bread.
I think I added a bit too much oil to the pan, as the bread was very greasy on the top, while the bottom was crisp and stuck to the bottom of the pan. I scraped the bread from the pan with a spatula, then tentatively tried a bite. Oh, me. Oh, my. How do I describe this bread? It was toasty, crisp, spongy, greasy. And tasted like a little bit of heaven. I ate several more bites of the bread, then I remembered the liver.
Now, I’m not squeamish when it comes to eating animal parts. I get a taste for beef liver about once a year, and giblet gravy is a regular feature on our Thanksgiving table. Oh, and did I mention that I love pâté? So, eating the chicken liver was not a stretch for me, although I would never have thought of roasting it in the bird and then smearing it on bread. I spread a healthy layer on a chunk of the roasted bread and took a bite. It was so good, I thought I might cry. I quickly ate the rest of the bread and liver before anyone caught me and asked for a bite.
After my selfish bread and liver indulgence, I sliced the chicken and served it for dinner with fresh bread and green beans. We all agreed that it was among the best roast chicken we had ever had.
This recipe is one that I will make again, especially as long as I can keep the bread and liver to myself.