Recipe: Roasted Free Range Chicken

Roasted Free Range Chicken
(with sweet corn succotash and parsley vinaigrette)
Source: Anne and David Gingrass
Makes four servings

succotash
3 slices Bacon, medium diced
1 Red onion, medium size, peeled and medium diced
1 Leek, medium, white part only, washed and medium diced
2 cups Fresh corn kernels cut from the cob
1/4 cup Chicken stock or broth
1 Tbsp. Sweet butter

parsley vinaigrette
1/2 bunch Italian parsley, washed and chopped finely
1/2 cup Virgin olive oil
1/2 clove Fresh garlic, peeled and minced finely
Juice from half a lemon
Zest from half a Lemon

roasted chicken
2 each Roasting chickens, free range if available, legs and thighs removed
1 Tbsp. Fresh thyme, chopped
1 Tbsp. Black pepper, medium grind
2 Tbsp. Virgin olive oil

parsley vinaigrette
Combine all of the ingredients except the lemon juice and mix well. Add the lemon juice and season to taste with salt and black pepper.

succotash
Heat a suitable saute pan and add the bacon. Cook the bacon over medium heat to render some of the fat then add the onions and leeks and cook until they become soft. Add the corn and continue to cook until it becomes hot and soft. Finally, add the chicken stock and butter and season to taste with salt and pepper.

Roasted chicken
Rinse the chickens and pat dry with a clean towel. Rub with the olive oil and sprinkle liberally with the thyme, pepper and kosher salt. Pre-heat the oven to 350 F. and place the chickens in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the breasts from the bone. Place a spoonful of the succotash in the center of each plate and place the breasts over. Drizzle the plate with the parsley vinaigrette and serve.