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

Bread Salad:
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