Roast Chicken With Crispy Drippings Croutons Revisited

Several months ago I found this recipe for roast chicken with crispy drippings croutons, originally posted in The New York Times.  During that original attempt, I didn’t follow the directions to the letter and while the chicken turned out fabulously, the croutons were burned to a crisp.  It was a depressing sight–that blackened bread.  But I vowed I would give it another go.  I mean, after all, with this recipe, you can actually make a roast chicken at home on a weeknight!  So today I thought it would be a great Monday pick me up.  I even had a whole stale baguette to slice up for croutons.  And I’m saying STALE.  This thing was so hard, I could’ve used it to play baseball.  I had to nuke it just to get it soft enough to cut!  But anyway, I followed the directions this time, to the letter, and the results were AMAZING.  I knew they would be when I saw the original recipe at The Paupered Chef.  The only thing I would change is that I’d go with a chicken on the smaller side.  This one was over 5 pounds and needed to cook a bit longer to get completely done, which left the croutons a bit more done than I’d have liked, but that definitely did not slow down how quickly they disappeared.


  • 1 chicken
  • Stale bread
  • olive oil
  • 4 tsps minced garlic
  • 1 shallot
  • kosher salt
  • fresh black pepper


  1. Slice your stale bread and layer on the bottom of whatever pan you’re going to be roasting your chicken in.
  2. Drizzle olive oil over the bread.  Sprinkle with salt.
  3. Wash and pat dry your bird.
  4. Rub lightly with olive oil.
  5. Season with kosher salt and ground pepper to taste.
  6. Cover the heel of the loaf or a slice with minced garlic and stuff into the bird.
  7. Slice the shallot in half and stuff in the bird (skin and all).
  8. Place bird on directly top of the layer of bread such that the bread is covered by the chicken.
  9. Roast at 425 for 1 hour and 15 minutes or until juices run clear when poked with a knife.
  10. Allow bird to rest for 10-15 minutes (if you can resist the wonderful smell).
  11. Meanwhile, flip the bread to find the delicious, toasty goodness.  Try not to eat all the bread while the chicken is resting.

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