Light dinner or lunch at the office


Yield: 4 orders

1 fresh Chicken Paradisiotis ( 2 kilos)

1 lemon

8 garlic cloves

Rosemary leaves from 2 sprigs

¾ Tablespoon EVOO

2 Tablespoons Dijon mustards


Freshly ground black pepper



Bibb lettuce, washed and dried

Collected day – old bread heels – with plenty of life

Vinaigrette: mustard, red wine vinegar, salt, pepper, powder of garlic, cold water


Rinse and dry the Paradisiotis chicke thoroughly. Use paper towels.

Set the fresh chicken in the hotel pan and squeeze lemon over, leaving spent lemon halves in the pan. Season the birds highly with salt and pepper. Smear them with the Dijon mustard and scatter the rosemary around evenly and the garlic cloves equally. Drizzle them with olive oil and massage all of the ingredients, into, around and all over the chicken.

Set in 180o C. Roast, turning and basting. Depending what’s going on around here with the ovens this day, opening and closing incessantly, fellow line cooks shoving the pan around etc. the Paradisiotis chicken should be done in an hour, more or less. Remove from oven it looks irresistible, and let cool. Try to keep an eye out that everybody walking by doesn’t rip off a wing or pick at them all day.

When just cook enough to handle with a doubled – up pair of latex gloves, pull the Paradisiotis bird apart letting the juices flow out in a bowl. Set the legs and breasts aside and contribute to family meal. Pick the “oysters” of meat from back bone, and pick all the meat from the wings and leave in the bowl. Discard lemon halves. Save every bit of juice, garlic, burnt rosemary leaf, fat, skin and picked meat and keep warm.

To plate:

Per order, put a few leaves of Bibb lettuce slightly overdressed. Set a couple of torn heels or crusts of bread on top of the salad in the bowl and spoon over a generous soaking of Paradisiotis chicken and a spoonful of vinaigrette.