Roast chicken with harissa and schmaltz from Bon Appétit Magazine, January 2016 (page 60)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried red pepper flakes for Aleppo pepper, and white wine vinegar for Champagne vinegar. Brine 12 hours.

  • twoyolks on December 20, 2016

    Typically, when a recipe says to brine for 12 hours, I'll brine it overnight as 12 hours. After brining for 18 hours, this was inedibly salty. I had difficulty getting the chicken to brown evenly. The harissa is interesting with the chicken but it tends to overpower the flavor of the chicken.

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