Tuesday, June 26, 2007

A More Dignified View of that Death

Off-the-top-of-my-head Roasted Chicken & Bread Salad with Watercress, Spring Onions and Lovage

picture photograph roast chicken and bread salad 2007 copyright of sam breach http://becksposhnosh.blogspot.com/

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.




Local Resources
Bread = Acme's Epi
Chicken from Marin Sun Farms
Real watercress from Four Sisters Farm
Spring Onions from Chue's Farm
Lovage from White Crane Spring Ranch
Fresh Garlic from Hunter's Orchards

Archives
2006 | Watching the World Cup in San Francisco
2005 | Egg Sandwiches with crisps

© 2007 Sam Breach at "Becks & Posh", becksposhnosh.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of copyright infringement. Please contact becks.posh.food.blog[AT]gmail[DOT]com to report any suspected violations. Thank you.
A More Dignified View of that Death

18 Comments:

  • At 26/6/07 00:18, Anonymous Natasha said…

    Looks delicious - very similar to the famous delicious chicken and bread salad in the Zuni Cafe cookbook - one of my favourite ways of eating chicken ever.

     
  • At 26/6/07 01:27, Blogger Beccy said…

    Looks very tasty Sam and beautifully presented.

     
  • At 26/6/07 04:50, Blogger Kalyn said…

    Sam, it sounds like such a lovely meal. It's fun to see how you are making use of that wonderful farmers market produce.

     
  • At 26/6/07 06:08, Blogger Dagny said…

    Well of course, you present such a fine bird as that on a dish whole. Roasted chicken is how I fooled a former boyfriend into thinking I am a great cook.

     
  • At 26/6/07 07:10, Blogger ChrisB said…

    That looks a delicious meal, just as I would expect from my darling daughter xx

     
  • At 26/6/07 07:15, Blogger wheresmymind said…

    Damn girl that sounds so good right now...so hungy here!

     
  • At 26/6/07 09:00, Blogger Vanessa said…

    Lovage...that brings back some memories...and there's much dignity in being beautifully roasted, served with lovely fresh green things. Yum.

     
  • At 26/6/07 10:12, Anonymous eddybles said…

    Summer on a plate!

     
  • At 26/6/07 10:46, Blogger Christine said…

    Lovely dish, Sam. I love a well-prepared roasted chicken.
    Re: FBFM, I was pleased to meet you also!

     
  • At 26/6/07 12:10, Blogger Peter M said…

    Hi Sam, 1st time visit to your site, the bird looks good and you're the 1st person I've seen who's used lovage....is it really "celery-like" or mild?

     
  • At 26/6/07 14:04, Blogger Monkey Gland said…

    I've been pondering the wisdom of Heston Blumenthals perfect roast chicken recipe, including the 6 hour brining it requires. I can't help but thinking you've just made my mind up for me...

     
  • At 26/6/07 15:12, Blogger Mallika said…

    I'm on a bit of a no carbs diet at the mo. This looks positively delightful. A must try. I'm not sure I know what lovage is though.

     
  • At 26/6/07 17:18, Blogger cookiecrumb said…

    Looks like you did about as neat a job hacking off the feet as I did. (shudder)
    Your dish is spectacular. Congratulations on, uh, *winging* it!

     
  • At 26/6/07 23:14, Blogger Alice Q. said…

    Very Zuni-ish. I actually made something similar a while back and added some lemon and cut up avocado. THAT was good.

     
  • At 27/6/07 08:04, Blogger Sam said…

    Lovage certainly smells celery like and it has a little taste of it too, and slightly curry-ish but with an after taste of something I can't quite describe. You only need a teeny little bit in your dish or else it will over power.

    But eating them one at a ltime on their own is a fun experiemnt.

    I made lettuce and loveage soup last night and it was delicious but only 5 leaves of lovage went into the pot and that was just the right amount. I am glad I didn't put in more.

     
  • At 27/6/07 10:08, Blogger Casey said…

    The salad looks fabulous and I'm loving the lovage info. I tend to use my fresh herbs with a fairly heavy hanc, so am glad to know I need to exercise a little restraint with the lovage.

     
  • At 30/6/07 10:19, Anonymous Ms. Glaze said…

    Yummy! Home next week for the entire month. Hope to meet up with you this time!!! Bises, Ms. Glaze

     
  • At 7/7/07 19:07, Blogger San Francisco Photos said…

    Boy that sounds so good! Love a good roast chicken and love the roast chicken and warm bread salad at Zuni Cafe so this would be great to try at home. Thanks!

     

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