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Ingredients

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• One small chicken, 2 3/4 to 3 1/2-pounds
• 4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
• 3/4 teaspoon salt
• 3/4 to 1 teaspoon freshly cracked black pepper
• A little water
• Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
• 6 to 8 tablespoons mild-tasting olive oil
• 1 1/2 tablespoons Champagne vinegar or white wine vinegar
• Salt and freshly cracked black pepper
• 1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so
• 2 tablespoons pine nuts
• 2 to 3 garlic cloves, slivered
• 1/4 cup slivered scallions (about 4 scallions), including a little of the green part
• 2 tablespoons lightly salted chicken stock or lightly salted water
• A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried