A More Dignified View of that Death
Off-the-top-of-my-head Roasted Chicken & Bread Salad with Watercress, Spring Onions and Lovage
Roast a chicken just the way you like it. Don't overdo it.
Cube some stale bread, soak it in olive oil, season it with salt, pepper and slivers of fresh garlic.
Toast bread cubes in the oven until golden.
In a large bowl make up a dressing - a glug each of red and champagne vinegars, an equal amount of oil, salt, pepper, whisk to emulsify.
Add the croutons and mix well, Pour on any chicken juices left in the roasting pan too.
Leave for a few minutes until the bread starts to soften slightly.
Untangle some watercress, finely slice some spring onions, shred a few leaves of lovage and introduce the greens to the mix with your hands.
Gently mingle the elements together until they are all glistening.
Present your warm chicken on a large plate
Surround with the bread salad.
Sit down to eat.
Wait, but not too long, until your dining companion remarks that this is the best and most juicy chicken he has ever tasted. Revel in the marvel of having made something so delicious completely on your tod.