By Sarah Emily Gilbert 

http://charliebirdnyc.com

5 King Street, New York

212.235.7133

“We all want it – moist chicken with the crackle of the perfect skin that is nutty and textured. It’s why fried chicken is so amazing – but it doesn’t fit the bill or the waistline. We, as chefs, toil over this quandary – but it doesn’t have to be that hard – it just requires some attention, butter and rules of the pan.”

These words of wisdom come from the hip New York restaurant, Charlie Bird. Featuring American cuisine with an Italian influence, this energetic neighborhood restaurant is known for its unique flavor combinations and broad wine list. With a menu that comes right from “New York’s farmers markets, Long Island fishing boats, country fields and the wondrous meandering of spirited travelers with passionate palates,” we promise that your dish will be full of pleasant surprises. Here, Charlie Bird’s Executive Chef/Partner, Chef Ryan Hardy breaks down the recipe for his famous Roast Chicken and Crispy Bit Salad:

Roast Chicken Ingredients:

• Chicken, halved, bones removed, liver reserved
• Grapeseed Oil
• Butter
• Rosemary
• Garlic, peeled

Crispy Bit Salad Ingredients:

Italian bread such as ciabatta

Extra Virgin Olive Oil

Sunchokes, cleaned and halved

White wine

Parsley leaves

Radish, shaved

Lemon, juiced