Smoke Roasted Artisan Chicken With Summer Bread Salad

by Chef Mark McEwan

Introduction by James Chatto:
“To me, this recipe is all about summer by the lake,” says Mark McEwan, “mainly because it’s one of the things my family always asks me to cook when we’re up there on a long hot weekend.” Mark shot to fame in the 1980s as chef at the Sutton Place hotel and then Pronto. Today, as owner of the super-elegant North 44 )? and its downtown sibling, Bymark (not to mention his hugely successful catering company), he remains a durable star of Canada’s fine-dining scene.

Mark suggests using a charcoal fire with 2 cups of smoked hardwood chips on top of the coals but a gas barbecue works, too.

3 tbsp unsalted butter, softened
1 tsp paprika
1 tsp chopped garlic
1 tsp cracked black pepper
Sea salt to taste
One 3 lb (1.5 kg) chicken, back bone and breast bone removed and flattened

Combine butter with paprika, garlic, pepper and generous amount of sea salt. Rub chicken with butter until coated on all sides.

Preheat grill to high then turn off centre element or one side.

Place chicken skin side up on the grill on the turned off side.

Cook for 20 minutes, flip skin side down and cook for 6 to 8 minutes or until skin is crispy.

Turn chicken over again and continue cooking for 15 minutes or until juices run clear.

Remove chicken from heat and allow to rest in a warm place for 10 minutes.

Cut into 8 pieces and serve over bread salad.

SUMMER BREAD SALAD

6 tomatoes, heirloom if possible, cored and cut into wedges
1 roasted red pepper, cut into chunks
1 roasted yellow pepper, cut into chunks
1 cup thinly sliced red or Vidalia onion
2-3 small dill or Kirby cucumbers, peeled, seeded and cut into chunks
1/2 cup Nicoise or other olives
1/4 cup Italian parsley, coarsely chopped
1 cup torn basil leaves
1/2 baguette, cut on bias into 1/2 -inch slices
1/2 cup extra virgin olive oil
1 garlic clove, cut in half
2 tbsp lemon juice
1 tbsp white wine vinegar
Salt and freshly ground pepper
1 tbsp chopped, preserved Italian chilies (optional)

Combine tomatoes, peppers, onion, cucumbers, olives and herbs in a medium bowl.

Reserve.

Preheat grill to high.

Grill bread for 1 to 2 minutes on each side or until toasted.

Remove from heat, brush lightly with olive oil and rub with cut side of garlic clove.

Cut bread into irregular pieces.

Toss with reserved vegetable mixture, lemon juice, white wine vinegar and enough olive oil to moisten.

Season with salt, pepper and chilies to taste.

Chef Mark McEwan

North 44 )?

2537 Yonge Street
Toronto, Ontario
Phone: 416.487.4897
www.north44restaurant.com

Bymark

66 Wellington St. W.
Toronto, Ontario
Phone: 416.777.1144
www.bymarkdowntown.com

Other recipes by Mark McEwan
- May 2008 :: Sautéed Yellow Perch With Sweet Pea Risotto