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1
Pull off the fat from around the chickens cavity and coarsely chop the fat.
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2
In a small saucepan over low heat, cook the fat until rendered, about 15 minutes.
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3
Strain through a fine-mesh sieve; you should have about 1 1/2 Tbs.
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4
Let the chicken and fat stand at room temperature for 1 to 2 hours.
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5
Preheat an oven to 350F.
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6
Place the bread cubes in a bowl, drizzle with the 2 Tbs.
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7
olive oil and stir to coat.
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8
Spread the bread cubes on a rimmed baking sheet.
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9
Toast in the oven, stirring occasionally, until golden, about 15 minutes.
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10
Let cool.
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11
Increase the oven temperature to 425F Place a V-shaped roasting rack in a flameproof roasting pan and lightly oil the rack.
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12
Rub the rendered fat all over the exterior of the chicken.
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13
Season the chicken inside and out with the 2 teaspoons salt and the 1/2 teaspoons pepper.
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14
Place the chicken on its side on the roasting rack and roast for 20 minutes.
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15
Turn the chicken on its other side and roast for 20 minutes more.
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16
Turn the chicken on its back and roast until golden brown and an instant-read thermometer inserted into the thickest part of the breast meat registers 160F, about 40 minutes.
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17
Tilt the chicken so any juice in the cavity flows into the pan.
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18
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
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19
Meanwhile, to make the vinaigrette, pour off all but 2 Tbs.
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20
of the drippings from the roasting pan.
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21
Place the pan on the stovetop over medium heat.
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22
Add the shallot and garlic and cook, stirring often, until the shallot has softened, about 2 minutes.
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23
Stir in the broth, vinegar and walnut oil.
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24
Bring to a boil over high heat, scraping up the browned bits from the pan bottom.
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25
Remove from the heat.
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26
Adjust the seasonings with salt and pepper.
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27
In a large bowl, combine the salad greens, bread cubes, walnuts and dried cranberries.
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28
Add the warm vinaigrette and toss to coat.
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29
Divide the salad among warmed dinner plates.
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30
Cut the chicken into quarters and place a chicken quarter on top of each salad.
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31
Serve immediately.
