Roast Baby Chicken With Corn Milk Succotash Recipes

Steps:

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Steps:

• Season the skin of the baby chicken with salt and pepper. Heat a saute pan over a medium heat until hot. Rub the chicken skin with the canola oil and place in a saute pan skin side down. Saute until nicely browned. Transfer saute pan to a pre-heated 375 degree oven and finish cooking skin-side down (approximately 8 to 10 minutes). Juice the raw corn kernels in a vegetable juicer. Strain the juice through a fine mesh strainer. The yield should be approximately 2 cups. Pour into a small sauce pot over a medium-low heat. Add the vanilla bean and bring to a very gentle simmer, while constantly stirring. Simmer until the corn milk naturally thickens. Add the lemon juice, lemon zest and season with salt and pepper. Add the jalapeno pepper, stir tasting constantly, until the heat of the jalapeno comes out. Strain immediately and return to the pot. Add all the vegetables and heat through. Spoon equal amounts of the succotash onto the center of 2 warm bowls. Remove the chickens from the oven and arrange over the succotash, skin side up. Sprinkle thyme leaves over each chicken

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
• Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
• Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
• Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
• Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
• Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
• Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
• Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
• Insert a skewer into the thickest part of the chicken thigh. When it's cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.