Name: Roast chicken with rôti d’Abat
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 4 slices sourdough or other good white bread; 2 tablespoons parsley leaves; 2 tablespoons neutral oil, such as canola or grapeseed; Freshly ground black pepper; 3 chicken hearts (or another liver); 2 stalks celery, chopped; One 3-pound chicken; 1 cup One-Hour Chicken Stock, or any chicken stock; 6 tablespoons butter; 1 large onion, peeled and chopped; 5 sprigs thyme; 1 egg; ½ cup kosher salt (¼ cup regular salt), plus more to taste; 1 large or 2 medium carrots, peeled and chopped; ¼ cup milk; ¼ cup sugar; 2 tablespoons chopped shallots; 3 chicken livers; 1 head garlic, cut in half

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, the feature is not so much the chicken, but the very special bread accompaniment, savory French toasts coated with a rich, fragrant combination of chicken livers and seasonings, then sautéed in butter.

Ingredients

½ cup kosher salt (¼ cup regular salt), plus more to taste
¼ cup

Europe
France
Main course
Mediterranean

Method

Combine the cup salt and the sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 to 2 hours at room temperature (if the weather is hot, refrigerate).
Preheat the oven to 450°F. Drain the chicken and pat d

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Ingredients

Method

Part of