Butcher Shop Chicken
""I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting a chicken for Sunday supper, Besh pulls any remaining meat off of the bones to serve on another night with a warm tomato salad. Alternatively, you can start with uncooked quartered chicken, as we do here, and prepare the tomatoes as the chicken roasts...."
INGREDIENTS
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2 shallots, chopped
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1 carrot, chopped
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1 celery rib, chopped
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2 bone-in chicken breast halves, with skin
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2 whole chicken legs
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3 tablespoons extra-virgin olive oil
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Kosher salt
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Black pepper
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1 1/2 teaspoons finely chopped rosemary leaves
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1 teaspoon finely chopped thyme leaves
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3 tablespoons finely chopped basil leaves
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1 garlic clove, thinly sliced
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2 pints grape tomatoes, halved
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1/4 teaspoon crushed red pepper
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1 teaspoon sherry vinegar
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