Roast Baby Chicken With Corn Milk Succotash

Recipe Ingredients

2		Semi-boneless baby chickens
		= (or Cornish hens)
2 teaspoons	10ml	Canola oil
9 cups	562g / 19oz	Raw sweet corn kernels
1/2		Vanilla bean
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped jalapeño pepper
1/4 cup	40g / 1.4oz	Blanched fava beans
1/4 cup	15g / 0.5oz	Blanched sweet corn kernels
1/4 cup	27g / 1oz	Roasted carrots in medium dice
6		Roasted cipolini onions - peeled
2 tablespoons	30ml	Fresh thyme leaves

Recipe Instructions

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

This recipe yields 2 servings.

Source:
CHEF DU JOUR - (Show # DJ-9545) - from the TV FOOD NETWORK

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