Recipe By Chef Jim Coleman

If you can't find hazelnut oil, subsitute extra virgin oil and some toasted hazel nuts. We haven't tried this recipe, and it does sound a little whacky, so if you do let us know your results!

Serves 4 to 6 people

Ingredients

• 1 4½ pound roasting chicken
• Salt
• Freshly ground black pepper
• Very large bouquet garnish of parsley stems, 1 sprig of tarragon, 1 sprig of fresh thyme, and 1 bay leaf
• 1 tablespoon of pure olive oil
• 3 tablespoons of chopped fresh chervil leaves
• 2 tablespoons of cider vinegar
• ½ of a cup of hazelnut oil
• Mesclun greens such as lamb's lettuce and baby chicory

Directions

1. Season the inside of the bird with salt and pepper, stuff in the bouquet garni, and truss the chicken. Rub it with the olive oil and put it in a cooking bag, forcing the air out of the bag as much as possible and tying it tightly just above the tailbone.

2. Bring 2 inches of water to a boil in the bottom of a steamer. Put the steamer tray in lace, place the chicken on top of it, and cover tightly with the steamer lid. Steam until the juices in the bag are clear, about 1 hour.

3. Empty the juices into a small saucepan and reduce them to 2 tablespoons over medium-high heat. Add the chervil, vinegar and hazelnut oil. Empty into a blender and process until pale green. Taste the dressing and correct the seasonings as needed.

4. Carve the chicken into four or six serving pieces and arrange them on a platter. Surround the chicken with the mesclun greens. Drizzle the dressing over the chicken and greens, and serve.