Roast Chicken on Garlicky Salad

Ingredients

• 1 head Boston lettuce (5 to 6 ounces), preferably hydroponic
• I rotisserie chicken (about 2 pounds), plus ¼ to ⅓ cup of the cooking juices
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper

Garnish

• ¼ cup extra-virgin olive oil
• ⅔ cup sliced scallions
• ½ cup coarsely chopped shallots 1½ tablespoons chopped garlic (4 or 5 cloves)

Method

1. Separate the lettuce into leaves and arrange them on a large platter. Using kitchen shears or a knife, cut the chicken into 8 to 10 pieces (that includes the backbones, neck, wings, etc.) and arrange them on top of the lettuce. Sprinkle the chicken and salad with the salt and pepper.
2. At serving time, make the garnish: Heat the olive oil in a saucepan. Add the scallions, shallots, and garlic and cook for 1 to 2 minutes, or until softened. Add the chicken cooking juices and stir well.
3. Sprinkle the garnish on top of the chicken and salad. Serve immediately.

Notes

One of my favorite combinations is roast chicken cut into pieces and served on a Boston lettuce salad topped with a bit of sautéed chopped onion and parsley and the juices from the chicken. i usually roast my own chicken, but when I am in a bind, I bur a freshly roasted rotisserie chicken. Dark brown, shiny, and juicy the cooked chicken is perfect with my salad.

I wanted to show Shorey how to use the supermarket in the hat Possible way, and how you can transform an ordinary chicken, making it your own, with a bit of imagination and know-how. I demonstrated how to carve the bird into eight or ten pieces with kitchen shears and arrange these pieces on young, tender Boston lettuce leaves spread out on a large platter. Sautéing a mixture of garlic, scallions, and shallots in olive oil and sprinkling that on top gives the dish a personal delicious touch. This dish should be served lukewarm or at room temperature, not ice-cold.