Ingredients Jump to Instructions ↓

  1. 1 chicken

  2. Stale bread

  3. olive oil

  4. 4 tsps minced garlic

  5. 1 shallot

  6. kosher salt

  7. fresh black pepper

Instructions Jump to Ingredients ↑

  1. Slice your stale bread and layer on the bottom of whatever pan you’re going to be roasting your chicken in.

  2. Drizzle olive oil over the bread. Sprinkle with salt.

  3. Wash and pat dry your bird.

  4. Rub lightly with olive oil.

  5. Season with kosher salt and ground pepper to taste.

  6. Cover the heel of the loaf or a slice with minced garlic and stuff into the bird.

  7. Slice the shallot in half and stuff in the bird (skin and all).

  8. Place bird on directly top of the layer of bread such that the bread is covered by the chicken.

  9. Roast at 425 for 1 hour and 15 minutes or until juices run clear when poked with a knife.

  10. Allow bird to rest for 10-15 minutes (if you can resist the wonderful smell).

  11. Meanwhile, flip the bread to find the delicious, toasty goodness. Try not to eat all the bread while the chicken is resting.


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