Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Medium
Time
Estimate
over 1 hour
1. If not done already, dry out the bread pieces in a low temperature oven.
2. Prepare the chicken.
3. As soon as it is cooking, work on the bread salad.
Herb flecked, creamy ricotta is tucked under the skin of a whole spatchcock roasted chicken adding a boost of flavor and moisture. It requires about 10 minutes of handling the chicken, otherwise, most of the work is done in the oven. Any herbs from your garden or CSA will do, we actually chopped in a bit of carrot tops for their bright & bitter flavor. Get creative and add your favorites. Most any size of chicken will do for this recipe without too much adjustment to the other ingredients.
Bread salad or panzanella is considered peasant food that was created as a way to use up stale bread. I personally feel this dish was made for kings. It is hearty, flavorful and rich. If you have bread on the verge of staleness, cut it in cubes and let it air dry. If you don’t have stale bread, try the method in the recipe for drying it out.
