Buttermilk-Brined Roasted Chicken with Kale Cress and Bread Salad

Dishes that come to the table in one large glorious dish never fail to impress.  The chicken and the bitter, hearty and slightly tangy salad accompanying it create a beautiful rustic dish.  It is a hair tedious to prepare, between the 8 hours to marinate and the number of dishes that the salad prep seems to make.  Trust me, dinner will be worth it.

adapted from Bon Appetit

serves 4

The Ingredients:
1 1/2 lemons
1 quart buttermilk
3 cloves of garlic, minced
1 Tbsp kosher salt
1 chicken, 3-4 lbs
1 bunch fresh marjoram
4 Tbsp unsalted butter
1 small shallot
1/3 cup white wine vinegar
1 baguette, ripped into 1 1/2 inch pieces (about 8 cups)
1 bunch watercess, thick stems removed
1 bunch of kale, tough center stem removed

The Process:
Thinly slice one half of a lemon.  Combine the buttermilk, garlic, and salt in a medium bowl.  Place the chicken in a large zip top bag (1-gallon bag will accommodate a 4 lb bird).  Cover with the lemon slices and buttermilk mixture.  Seal, pressing out any excess air.  Refrigerate for at least 8 hours.

Preheat the oven to 425.  Remove the chicken from the marinade.  Rinse in cold water and pat dry. Thinly slice an additional lemon half and quarter the remaining halve.  Working carefully, loosen and peel back the skin of the chicken from the breast.  Place the lemon slices under the skin.  Stuff the chicken with the remaining lemon and the marjoram.  Rub the chicken all over with butter, season with salt and pepper and place on a wire rack set in a large baking dish.

Roast the chicken until the skin begins to crisp, 35-40 minutes.  Reduce the oven temperature to 350 and continue to roast until the chicken is cooked through and registers 165 (about an additional 20-25 minutes).  Transfer the chicken to a large serving casserole and loosely tent with foil.  Keep the oven on.

Pour as much of the pan juices as possible into a large bowl (reserve the baking dish).  Whisk in the shallot, vinegar and oil. 

Season with salt and pepper to taste. Pour half of the dressing in a small bowl and set aside.  Toss the torn bread into the large bowl with the remaining vinaigrette and toss to coat.  Spread the bread in a single layer on the baking sheet and toast in the oven, turning once or twice until the bread is slightly golden brown but still soft. 

In same large bowl, toss the toasted bread with kale and watercress.  Drizzle the reserved vinaigrette over top. 

Toss to coat and arrange in the serving dish alongside the chicken.