Roast chicken with crispy bit salad

Preparation

Baking Directions:

Begin by tearing the bread into small, bite size pieces.

Warm the extra virgin olive oil in a high sided sauté pan over medium heat and add the bread.

Cook until golden and crunchy, but not too hard.

Remove and lay on paper towels to drain.

Remove all but 2 tbsp of the extra virgin olive oil from the same pan and add the sunchokes.

Cook the chokes until they begin to caramelize.

Add 1 ounce of butter, then half of the rosemary and garlic cloves.

Cook an additional 2 minutes until everything begins to caramelize, then deglaze with the white wine.

Simmer until the sunchokes are tender, about 10 minutes, adding water as necessary.

When cooked, disgard the garlic and rosemary.

Season the chicken generously with salt and pepper.

Warm the grapeseed oil in a large sauté pan big enough to hold both chicken halves.

When you begin to see wisps of smoke around the edge of the pan from the oil, add the chicken liver and sear for 15 seconds on each side, cooking it to medium rare.

Reserve.

In the same pan, gently lay each chicken half skin side down.

Cook until golden brown without flipping.

Add the remaining butter, rosemary and garlic to the pan and cook until the butter browns and everything becomes fragrant, about 10 minutes over medium-high heat.

Turn off the heat, flip the chickens and let rest in the sizzling hot pan for another 15 minutes.

To assemble the salad: Toss the fried bread, radish, parsley and drained sunchokes.

Season the salad with salt and pepper, chop the liver and add to the bowl.

Remove the chicken from the pan, discard the garlic and rosemary and spoon out 3-4 tbsp of the browned butter and chicken pan juice that remains into the salad to moisten it.

Add the lemon juice and 2 tbsp of the sunchoke braising liquid.

Cut the chicken halves into 4 pieces.

Arrange the salad on the plate and top with 2 pieces of the chicken.