Chicken toast all other toast
. The idea here is that when you roast chicken on top of sourdough, the bread underneath the chicken is infused with its salty juices and gets charred from the high heat of the oven, meaning it gets nice and crispy. At least in theory.
In practice, however, this method has its drawbacks. The bread directly underneath the chicken can get soggy from all the juices, while the pieces poking out on the sides can develop a pretty significant char, since the bread is toasting in the oven for as long as it takes to roast a whole bird. Fortunately our teammate
introduced us to an even simpler solution for infusing bread with salty chicken flavor—one that she uses all the time at home. Here's how to do it:Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
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