A Very Ojai Recipe

Okay. You go to Ojai Rotie. You get a chicken and a bunch of delicious sides. You also wisely buy a whole loaf of Claud Mann's sourdough.


You have leftovers: part of a chicken, a small scoop of tabouleh, a few potatoes, some of the carrot stuff, that awesome garlic spread.

Do this:

Strip the chicken meat from the bones and toss it in the fridge along with what's left of the sides. Simmer the chicken bones on the stove overnight in plenty of water with some veggies. (I keep a silicone bag in my freezer and toss in onion ends, wilting celery, carrot chunks, Italian parsley stems - anything that would be good in broth - for whenever I have a chicken or want to make veggie broth. Not cilantro or beets or anything dominant like that.) Maybe throw in some peppercorns and a bay leaf.

The next day, cool and strain the broth, toss in all your Rotie leftovers, simmer for 15 minutes and serve with the sourdough and some good butter. YUM.





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