Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower

Directions

1. Remove the crust from the bread and cut into small dice. Place into a deep
2. dish container. Combine remaining ingredients to form a creamy batter. If
3. batter seems too thick, thin it down with a little bit of water, stock, or
4. milk to reach a creamy but not heavy consistency. Place mixture over the
5. bread and mix well. Allow to soak for 1 – 2 hours.
6. -In the mean time, pre-heat the oven to 375 degrees.
7. -Create a compound butter by mixing the spice mixture into raw butter. Smear
8. the mixture over and under the skin of the Cornish hens.
9. -Place the chicken onto a rack in a roasting pan and roast for 35 – 40
10. minutes.
11. -Pack the bread pudding into ramekins that have been lightly sprayed and
12. bake for 20 – 30 minutes, depending on how brown you want it to be.
13. -To plate, take the bread pudding out of the ramekin and center it in the
14. middle of the plate. Lay the chicken on the side and on the opposite side,
15. lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
16. choosing) onto the side of the plate