gabrielle hamilton's roast chicken and salad the day after

gabrielle hamilton\'s roast chicken and salad the day after
ingredients
all
10 cloves garlic
lightly smashed
3 sprigs rosemary
leaves only
3 tbsp olive oil
2 tbsp dijon mustard
1 whole chicken
about 4-5 pounds
3 halves lemon
coarse salt and black pepper
2 cloves garlic
ground to a paste with a pinch of salt
1 1/2 tbsp dijon mustard
1 1/2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
coarse salt and black pepper
1 1/2 heads bibb lettuce
4 slices crusty bread
sliced thick, exclude for paleo
cookware
We love that this dish is such a tasty, low carb, two-for-one. The lemon, rosemary, and garlic are perfect with the roasted chicken. And the salad the day after captures the same flavor profile and makes great use of drippings and leftovers. We love having a multi-day game plan. Adapted from Gabrielle Hamilton of NYC's Prune.
1
Preheat the oven to 350°F.
2
Combine the garlic, rosemary, olive oil and mustard in the baking dish.
3
Place chicken in the baking dish. Squeeze lemons on top and leave the spent lemon halves in the baking dish. Season the chicken generously with salt and pepper, and rub it inside and out with all the ingredients in the baking dish. Set the whole chicken into the baking dish, breast side down, and season once more.
4
Roast, turning and basting once, until a meat thermometer reads 160°F, about an hour. Remove from oven and cool.
5
Place chicken on a cutting board with a groove or lip to catch all juices. Carve the chicken, and serve as you wish. Pour the juices and shreds of meat from the cutting board back into a resealable container. Be sure to include the garlic and rosemary. Pick small pieces of meat from backbone and from wings, and add to the container. Discard lemon the halves. Separate the solids from the liquids, then seal the containers and refrigerate.
6
For the salad the next day, warm bread in a low oven. Spoon off the fat from the drippings. Allow the pan juices to come to room temperature.
7
With a wooden spoon, mash garlic and mustard together in a bowl large enough to toss the salad. Mix in the vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper.
8
Tear handfuls of lettuce in half, and add to bowl. Toss until well coated.
9
To serve, scrape up drippings with the bits of meat, garlic and rosemary and divide among four plates. Place greens on top and serve with warm bread on the side.
source: Gabrielle Hamilton via the New York Times