Roast Garlic Chicken and Walnut Salad
Tory
ingredients
- Chicken:
- 1 3-lb chicken
- 1.5 teaspoon salt
- 1.5 teaspoon ground pepper
- 4 cloves garlic, thinly sliced lengthwise
- 1/2 cup chicken stock
- Salad:
- 3/4 cup coarsely chopped walnuts
- 3 tablespoons walnut oil
- 1.5 teaspoons champagne or white wine vinegar
- 1 minced shallot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 cup lettuce
directions
- 1
Preheat oven to 350 degrees. Rinse chicken, pat dry. Rub inside and out with salt and pepper. Separate skin from breast meat. Slip garlic slices between skin and meat. Put in roast in pan on rack. Add chicken stock to pan.
- 2
Roast about 1 1/4 hours (180 degree thigh)
- 3
While chicken is roasting, make salad
- 4
In small frying pan, over low heat, toast walnuts. Shaking often till nut piece is golden brown when cut in half, about 10 minutes. Set aside in plate.
- 5
In large bowl, stir together walnut oil, vinegar, shallot, salt and pepper. Tear lettuce leaves into bite sized pieces, add to bowl, toss.
- 6
Sprinkle with walnuts, add chicken.
Source: Recipe box
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