Preparation:
Preheat the oven to 350°F. Rinse chickens and pat dry. Rub with oil and
sprinkle liberally with thyme, pepper and kosher salt. Put in a roasting pan
backbone down and cook for 45 minutes, or until juices run clear when
pierced
around thigh bone.
Remove from oven and carve breast meat. Serve over succotash, drizzled with
vinaigrette.
Sweet Corn Succotash
3 slices bacon, diced
1 red onion, diced
1 leek, white part only, washed well and diced
2 cups fresh corn kernels
1/4 cup chicken stock
1 tablespoon unsalted butter
In a skillet cook bacon over moderate heat until fat is rendered. Add onion
and leek and cook until soft. Add corn and cook until soft. Add stock,
butter
and salt and pepper to taste and cook until hot. |
