Sunday Dinner

I love Sunday dinner.

It is my favorite meal of the week.  I thoroughly enjoy having a leisurely (although with two children it isn't that leisurely) afternoon to make a meal that requires more preparation than time allows during the week.  Growing up, my mother who is British, used to make our Sunday dinner at 2:00pm and then we were on our own for a light supper.  So, I am used to roast beef with Yorkshire pudding as a typical Sunday meal.
Around Thursday or Friday, my thoughts turn to what to make for Sunday dinner.  I have to take into account what activities are planned for the day but nothing makes me happier than to realize we don't have anything planned and the weather is suited to a nice heavy dinner.  Yesterday was this day.  My kids were going to the movies with their Grandmother and I really didn't have anything to do except make dinner.  How perfect.  I started dreaming about roast chicken and settled on a recipe from the new The Bon Appetit Cookbook (purchase includes subscription to Bon Appetit magazine) .  I made this recipe once before and really liked it.  It seems like an easier version of the infamous The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant Roast Chicken so I could cook and watch football (Go Cowboys!).  I was all set to go and then....our cesspool backed up!  With our cesspool company unavailable yesterday, the instructions were to use as little water as possible until today.  No cooking because we couldn't clean up.  We were reduced to pizza and salad take out.  I was so disappointed. 

But today is another day and the cesspool has been pumped and we are back in business.  Roast Chicken with Arugula and Bread Salad are on the menu tonight.  I will try and remember to take some photos for you.

Roast Chicken with Arugula and Bread Salad

8 cups 1 inch cubes country style white bread

1 7lb whole roasting chicken (I'm using 2 4lb birds)

1/2 cup low salt chicken broth

1/3 cup white wine vinegar

3/4 cup sliced green onions

1/2 cup dried currants

3 bunches fresh arugula leaves (about 2 cups)

Preheat oven to 400 degrees.  Place bread on large rimmed baking sheet.  Bake until bread is lightly toasted, about 6 minutes.  Set aside; maintain oven temperature.

Season chicken inside and out with salt and pepper.  Place breast side up on rack in heavy roasting pan.  Roast chicken 1 hour.  Reduce oven temperature to 375 degrees.  Roast chicken until juices run clear about 45 minutes longer (with smaller birds, mine usually takes about one hour in total).  Tent with aluminum foil to keep warm.

Pour pan juices into 4-cup measuring cup (do not clean pan).  Spoon off fat from top of pan juices, returning 2 tablespoons fat to pan.  Add pan juices, broth, and vinegar to pan.  Set pan over 2 burners and bring to a boil, scraping up any browned bits.  Add green onions and currants.  Simmer 3 minutes to reduce liquid slightly.  Remove from heat.  Add bread to pan and tosswith juices.  Mix in arugula.  Season to taste with salt and pepper.  Serve with chicken.