One of my favorite combinations is roast chicken cut into pieces and served on a Boston lettuce salad topped with a bit of sautéed chopped onion and parsley and the juices from the chicken. I usually roast my own chicken, but when I am in a bind, I buy a freshly roasted rotisserie chicken. Dark brown, shiny, and juicy, the cooked chicken is perfect with my salad.
I wanted to show Shorey how to use the supermarket in the best possible way, and how you can transform an ordinary chicken, making it your own, with a bit of imagination and know-how. I demonstrated how to carve the bird into eight or ten pieces with kitchen shears and arrange these pieces on young, tender Boston lettuce leaves spread out on a large platter.
— Jacques Pépin
• ON-DEMAND: Listen to Faith, Jacques and Shorey talk about this recipe on The Faith Middleton Food Schmooze® and watch Jacques and Shorey make this dish on Sur la Table’s website. •
Excerpted from A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin. Published by Houghton Mifflin Harcourt. Copyright ©2017 by Jacques Pépin. Photographs ©2017 by Tom Hopkins.