Roast Chicken with Boiled Potatoes and Boston Lettuce Salad

Ingredients

• One 3½ pound chicken, reserve the liver
• Salt and freshly ground black pepper
• 2 tablespoons dry, fruity white wine
• ¾ cup good chicken stock
• 1 head Boston lettuce
• Olive oil
• A little peanut or walnut oil
• A dash of red wine vinegar
• Freshly ground black pepper and good salt
• 1 or 2 tablespoons clear chicken fat
• 2 tablespoons natural juice from the chicken
• 12 to 16 small potatoes
• Salt
• 1 tablespoons unsalted butter

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