Gubthorp chicken,charred ramps, bread salad at Vera
Gubthorp chicken,charred ramps, bread salad ($19)
I am probably one of the few chefs that finds chicken exciting. I have wanted to put a chicken dish on Vera's menu for some time and I thought Spring would be the perfect opportunity. We start by boning out the chicken and season it with salt and pepper, something I read about in Judy Rodgers Zuni cafe cookbook. Seasoning the chicken the day before really helps get a crispier skin and also helps with the flavor. We cook the chicken on the plancha with a weight on top, which helps with the crispy skin. We serve it with a salad of crusty bread,dried figs,pea shoots, and muscatel vinaigrette. The dish is finished with some grilled ramps we just got in from Indiana.
ramps, farmer (local/regional), foraged (purveyor), and pasture-raised
Posted 03/23/12
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