The birth of her twins four years ago changed Kristin Jonna’s life dramatically. That definitely included a fresh focus for her growing restaurant ventures.
Jonna was already involved with Vinotecca in Royal Oak and Vinology in Ann Arbor. With kids now in tow, she was drawn to eateries that didn’t sacrifice flavor while still catering to families. She saw few choices. So, mom decided to open her own place, The Bird and the Bread – the nicknames of her tots.
“It’s the kind of place where you can take your kids for an early dinner or leave them at home and come in later for great cocktails,” says Jonna. Her restaurant has 100-plus beers along with small touches parents will appreciate, like large booths, highchairs and places for kids to watch food being cooked.
“My philosophy is never stop trying,” she says, of getting tykes to become adventurous eaters. As the school year picks up, give this dish, courtesy of Chef Adam Galloway a try.
2 rotisserie chickens (if pre-cooked, remove/use breast meat)
Seasonal vegetables of your choice (tomatoes, peppers, potatoes, onions, etc.)
1/2 cup chicken stock
Brine (if chicken not pre-cooked)
1 gallon water
1/2 cup kosher salt
1/4 cup brown sugar
6 bay leaves
1/2 cup garlic cloves, unpeeled, smashed
2 Tbsp. black peppercorns
1 large bunch thyme sprigs (about 1/2 ounce)
2 large lemons cut in half
Rub (if chicken not pre-cooked)
2 Tbsp. paprika
1 tsp. dried oregano
1 tsp. cracked black pepper
1 Tbsp. olive oil
1 If you’re cooking your own chicken, first, in a large pot, heat brine ingredients together to dissolve sugar and salt. Allow to cool before adding whole chickens to brine. Leave both chickens in the brine overnight.
2 Slather chickens with about a tablespoon of olive oil and then rub them with the paprika-oregano-pepper mix.
3 Truss chicken with butcher twine and cook on roasting rack at 350 F for one to two hours, until the chicken is done.
NOTE: IF YOU’RE USING PRE-COOKED CHICKEN, START HERE!
4 Allow chicken to rest for at least 15 minutes before cutting into it. At this point, remove the breast meat and cut into large chunks.
5 Cut veggies into large chunks, too. Skewer chicken chunks with vegetable chunks (Galloway used three chicken chunks separated by veggies; see photo).
6 Place chicken skewers on baking tray.
7 Pour 1/2 cup of chicken stock over skewers and squeeze the 1/2 lemon over the skewers. Place in a 350 F oven until the chicken is heated through.