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