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Recipe: Roast Chicken with Bread Salad
This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. The reason it’s so good is because she insists on small free-range birds (which tend to be juicier than large, lean roasters), a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.