Cully and I cooked this for a group of friends the other night. It is so good you can't help but go back three or four times.
- A couple of hours before you plan on cooking or even the night before, rub salt into you chicken all over and in the cavity.
- Pop your sultanas and pine nuts into a bowl and cover with red wine vinegar.
- Just before cooking stuff your thinly sliced garlic and marjoram leaves under the skin of the chicken.
- Cook chicken in a medium oven, about 180 degrees celcius on a rack so that the fat from the chicken drips down into your roasting tray.
- Cut your farmhouse loaf of bread into thick slices and cut the crusts off, brush with olive oil.
- Pop them into the toaster or under the grill and toast lightly.
- Rip apart into rough chunks.
- About 15 minutes before the chicken has finished cooking put the bread, strained pine nuts and sultanas (keep the red wine vinegar aside) into the baking tray and toss to cover in the chicken juices.
- Put the chicken on its tray back over the top and pop back into the oven to finish cooking.
- Be careful not the burn the bread.
- If you feel that it is too dry put a little chicken stock in with the bread.
- Not too much as you don't want it soggy either.
- You could also try more olive oil.
- To serve put your mixed salad leaves in a big bowl, with the bread mix on top.
- Chop your chicken up into lots of rough pieces, and pop this on top.
- Taste and if you think it needs it pour the reserved red wine vinegar over the top.
- Pop into the middle of the table and let everyone help themselves.
- We cooked this using two medium-sized chooks last time to feed nine, so one would feed four to five no hassles.