From Market to Table

Sometimes, there’s nothing more satisfying than roast chicken. So simple, and so delicious.

Roast poussin, spring vegetables, Chardonnay jus
Roast poussin, spring vegetables, Chardonnay jus

Sliced strawberries macerated in sugar, mint and fresh squeezed orange juice
Sliced strawberries macerated with sugar, mint and fresh squeezed orange juice

Click here and here to view high-resolution versions of these two pictures.

For the poussin:

1 poussin or Rock cornish game hen
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon thyme, chopped

Pre-heat oven to 425 F. Combine salt, pepper and lemon thyme in a small bowl or ramekin. Stir. Sprinkle seasoning mixture all over chicken, as well as the interior cavity. Truss chicken, then place in a roasting pan. Roast for 40 to 45 minutes. Chicken is done when its juices run clear when the thickest part of the thigh is pierced with a knife.

For the spring vegetables:

4-5 asparagus spears, trimmed and cut into 1/4″ lengths
2 carrots, peeled and cut into 1/2″ batons
1/3 cup French breakfast radishes, trimmed and sliced on a bias
3 young onion bulbs, trimmed and sliced into quarters
2 tablespoons unsalted butter
good quality Chardonnay
salt and pepper, to taste
1 tablespoon parsley, minced
1 tablespoon garlic chives, minced

Bring a small pot of water to a roiling boil. Add asparagus, carrots and radishes and cook until vegetables are crisp-tender, about 2-3 minutes. Remove from heat, then immediately shock in a large bowl full of ice water. This will halt the cooking process and help preserve color and texture. Drain and set aside. Repeat process with the onions.

Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Return asparagus, radishes, carrots and onion to the pan. Saute vegetables, stirring frequently to ensure that they are well-coated with the butter. Deglaze skillet with Chardonnay wine; lower heat to medium and cook for 2 to 3 more minutes. Taste for salt and pepper. Whisk in remaining tablespoon of unsalted butter, cut into bits. Let sauce reduce 1-2 more minutes or until it thickens slightly. Stir in chopped herbs and serve at once.

For the strawberries:

1/2 cup strawberries, hulled and sliced
2 tablespoons sugar
1/4 cup fresh squeezed orange juice
2 tablespoons mint, chopped

Place strawberries in a glass or non-reactive metal bowl. Sprinkle berries with sugar. Pour orange juice over. Scatter mint on top. Refrigerate for 2 to 3 hours. To serve, spoon strawberries into shallow soup bowls. Spoon macerating liquid on top. Garnish with mint leaves and serve.

Time: Approx. 1 hour for both the chicken and vegetables, including prep. Approx. 15 minutes for the strawberries, not including time spent in the refrigerator.

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