Recipes for the Web

Barrington Software Incorporated

ROAST CHICKEN, AND SALAD THE DAY AFTER

NYT 03/28/01

Time: 1 1/2 hours for chicken; 15 minutes for salad

For the chicken:

1 4- to 5-pound chicken

1 1/2 lemons

10 cloves garlic, lightly smashed

Leaves of 3 sprigs rosemary

3 tablespoons extra virgin olive oil

2 tablespoons Dijon mustard

Coarse salt and black pepper

For the salad:

2 cloves garlic, ground to a paste with a pinch of salt

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

Coarse salt and black pepper

1 1/2 heads Bibb lettuce

4 thick slices crusty bread.

Place chicken on a cutting board with a groove or lip to catch all juices. Cut chicken, and serve as

you wish. Pour juices and shreds of meat on cutting board back into baking dish. Pick small

pieces of meat from backbone and from wings, and add to dish. Discard lemon halves. Wrap dish

in plastic, and refrigerate.

For the salad, spoon off fat from pan the next day. Allow pan juices to come to room temperature.

With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl. Mix in

vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper. Tear

handfuls of lettuce in half, and add to bowl. Toss until well coated.

To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide

among four plates. Place greens on top. Warm bread in a low oven, then place on side of plate.

Yield: 4 servings.

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