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Ingredients
- Whole fryer
- Several tablespoons of fresh, chopped herbs (I usually use thyme & rosemary)
- 3 cloves of garlic minced
- Salt
- Currants
- Arugula
- Green onions
- Rustic loaf of bread
Details
Preparation
Step 1
24 hours in advance:
Gently separate skin from chicken. Gently slip between skin of chicken and the meat the herb,garlic, salt mixture.
To assemble;
• Cook whole chicken on weber grill with combination of nice woods such as mesquite, apple etc.
• While chicken is grilling or before tear apart into bite size pieces a day old loaf of rustic style bread. Cook in a 400 oven on a cookie sheet for about 5-10 minutes until bread is lightly toasted.
• Poor hot boiling water over ½ cup of currants. Let soak for 10-15 minutes to plump. Remove all water and dry.
• Sautee in olive oil 5-6 green onions (cut in 1 inch pieces) for 3-4 min. Remove from stove.
• Poor green onions & currants over toasted bread. Mix.
• Remove chicken and let rest for 10 min. Add juice from chicken to bread mix…if dry, add a little chicken stock if dry. Season with a couple tablespoons of olive oil and ½ Tablespoon balsamic + salt & pepper. Then, add 3 cups of fresh arugula and toss.
• SERVE CHICKEN on top of bread salad.
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