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Hot roast chicken salad
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Rest the bird on a plate to save the delicious juices for the dressing in this wintry take on an Italian panzanella, full of crunchy texture and contrasting flavours.
8 echalion shallots, peeled and halved lengthways
1 bulb garlic
20g pack rosemary
2 thick (3cm) slices of sourdough bread, torn into bitesized pieces
3 tbsp olive oil, plus extra to taste
1 large chicken (about 1.5kg)
1 caulifower, broken into small forets
3 jarred roasted peppers, cut into strips widthways
2 tbsp nonpareille capers
3 tbsp sultanas
90g pack rocket
25g pack fat leaf parsley, leaves only
2½ tbsp red wine vinegar, plus extra to taste
1 Preheat the oven to 200ºC, gas mark 6. Put the shallots, garlic, rosemary and sourdough in a large roasting tin. Add 2 tbsp oil, season and toss to coat. Season the chicken well and sit it on top. Roast for 1 hour 20 minutes until cooked through, the juices run clear and no pink meat remains. Put the caulifower on a baking tray, toss with 1 tbsp oil and roast below the chicken for the fnal 20 minutes of the cooking time.
2 Transfer the chicken to a plate to rest for 15 minutes. Then carve both breasts and legs from the bird. Put the legs in the fridge, covered, for the cacciatore recipe (right). Cut the breasts into bitesized pieces, reserving any juices.
3 Put the chicken breast pieces, sourdough, and ½ the shallots and rosemary (stalks discarded) into a large mixing bowl. Cut the roasted garlic bulb in half; squeeze one half into the bowl. Cover and chill the remaining roasted vegetables and garlic for the cacciatore recipe (right). Add the remaining ingredients along with any resting chicken juices to the bowl and toss. Add a little more oil and vinegar if needed. Serve on warm plates.
Typical values per serving:
This recipe was first published in December 2021.