That is very a lot impressed by the wood-roast hen and bread salad at Zuni Café in San Francisco. After I first ate there, its then chef the late Judy Rodgers hadn’t but written a cookbook, so I needed to guess how you can make it once I obtained residence.
I take advantage of Spanish migas – chunky bits of bread which are soaked in milk after which fried – as they’ve an incredible texture, each crisp and delicate. A key attribute is a crispy-skinned hen and solely small chickens obtain that nicely.
Requires extra resting time
