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.
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.
ReplyDeleteLooks very tasty Sam and beautifully presented.
ReplyDeleteSam, it sounds like such a lovely meal. It's fun to see how you are making use of that wonderful farmers market produce.
ReplyDeleteWell 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.
ReplyDeleteThat looks a delicious meal, just as I would expect from my darling daughter xx
ReplyDeleteDamn girl that sounds so good right now...so hungy here!
ReplyDeleteLovage...that brings back some memories...and there's much dignity in being beautifully roasted, served with lovely fresh green things. Yum.
ReplyDeleteSummer on a plate!
ReplyDeleteLovely dish, Sam. I love a well-prepared roasted chicken.
ReplyDeleteRe: FBFM, I was pleased to meet you also!
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?
ReplyDeleteI'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...
ReplyDeleteI'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.
ReplyDeleteLooks like you did about as neat a job hacking off the feet as I did. (shudder)
ReplyDeleteYour dish is spectacular. Congratulations on, uh, *winging* it!
Very Zuni-ish. I actually made something similar a while back and added some lemon and cut up avocado. THAT was good.
ReplyDeleteLovage 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.
ReplyDeleteBut 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.
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.
ReplyDeleteYummy! Home next week for the entire month. Hope to meet up with you this time!!! Bises, Ms. Glaze
ReplyDeleteBoy 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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