Rotisserie Chicken Salad
In the 1980s, I went through a phase of serving various Salade Tiede. Warm salads with slightly wilted greens have a slightly nutty flavor. Serve this with a side dish of truffled artichoke ravioli with sautéed black chanterelles.
2 whole organic chickens
4 sprigs of rosemary
3 gloves of garlic crushed and minced
¼ c. minced parsley
2 c. Pinot Gris (crisp high acid white wine)
Freshly ground black pepper
Cayenne red pepper
Organic greens (tender spinach, mixed baby greens, or a combination of grilled romaine, radicchio and chicory – directions below)
1 bunch organic radishes, sliced thinly
Slice onion and lemon into quarters. Wash and dry the chicken. Rub the chicken skin with the rosemary. Stuff each chicken with ½ of the lemon, and ½ of the onion and two rosemary sprigs. Skewer and truss for the rotisserie (or set your oven to 450 and roast for 20 minutes with the breast up and then flip over and turn the temperature down to 325 to finish them off until juices run clear. Roasting breast down ensures the meat is moist and juicy.) Once you put the birds on the rotisserie, put a roasting pan below to capture the juices and fat. When the chicken is cooked, remove from the heat and let rest. Then take the pan juices and carefully pour off most of the fat. Place the roasting pan over the stove burner and whisk the pan juices and remaining fat, add the garlic and sauté; then add the white wine. Reduce by 1/3. Add parsley and season with salt and peppers. Toss the greens and radishes in a large shallow bowl or deep platter. Carve the chicken. I like to use poultry shears and cut the breasts into four pieces and then cut thighs, legs and wings and arrange them on the greens. Pour the liquid all over the chicken and greens.
Note: For grilled salad, take one head of romaine, one radicchio, and two chicory (Belgium endive) and slice each in half long ways. Brush the cut edge with olive oil and place the cut side down on the barbeque and grill. When you can see the marks of the grill on the “greens” remove from the grill. Cut off the bottom “stalk” of the lettuce and chicory and discard for compost. Chop roughly and toss. In addition to using this with the chicken I like this salad with a basic dressing of balsamic vinegar and extra virgin olive oil.