Tonight it will make a second showing as a rich broth for soup. I am yet again grateful to East Fork Farm for raising animals with so much integrity here in the lush North Carolina mountains. You can taste the love!
*3-4 cups fresh watercress
*handful of walnuts
*2-3 garlic cloves
*zest of 1 small lemon
Blend watercress, nuts, sea salt, lemon zest, garlic and black pepper in a food processor. (Make a note to go light on the black pepper due to the cress's naturally peppery bite). With blade running, slowly add olive oil until paste forms. Smear over warm roasted chicken.
*For chicken roasting instructions, refer to January's "Lovely Roast Chicken" post.