We started with a Salad made from Arugula, Parmesan Cheese and Dates, dressed with a little olive oil, salt and balsamic vinegar.
This is absolutely my favorite roast chicken. The combination of crispy skin with the preserved lemon and breadcrumbs tucked underneath are perfect. The combination of the onions, and roasted potatoes baking under the chicken and getting marinated by the chicken juices is a real winner. The recipe is: Roast Chicken with Preserved Lemons Adapted from Laurent Tourondel. It is a wonderful one-dish recipe. You can get the recipe from our blog of: Jan. 23, 2008. Click the date to get the recipe.
After we ate the chicken on a 2nd night we did as we always do, and threw the carcass in a pot with carrots and onions and made a Chicken Stock which we froze for future use. It is better than any store bought stock!
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