Roasted Chicken And Bread Pudding

Chef Laurent Tourondel Shares Recipes

(CBS) 
Roasted Chicken with Preserved Lemon & Rosemary
Serves 4

Ingredients:
1 whole 4-lb chicken
12 ounces soft butter
2 tablespoons chopped rosemary
3 lemons, scrubbed and finely diced
1 1/4 cup bread crumbs
3 tablespoons olive oil
Salt and pepper to taste

Method:

1. Combine soft butter with rosemary, bread crumbs and lemon.
   
   
2. Gently lift skin of chicken and stuff bread-crumb mixture under skin, evenly distributing all over the chicken.
   
   
3. Preheat oven to 425 degrees.
   
   
4. Brush chicken with olive oil, season with salt and pepper and place on an oiled roasting pan. Cook for 1 hour or until the juices run clear when the thigh is pricked with a fork.

Creamed Corn Succotash
Serves 4

Ingredients:
4 cups fresh Corn Kernels,
6 strips Applewood Smoked Bacon
1 small White Onion, diced
3/4 cup Fava beans
3/4 cup Sugar Snap Peas
1 tablespoon Parsley, finely chopped
1 tablespoon Chives, finely chopped
3/4 cup Heavy Cream

Method:

1. Bring salted water to a boil. Blanch 3 cups of corn kernels for 3 minutes and then shock in ice water.
   
   
2. Blanch the Fava beans for 1 minute and shock in ice water. Repeat this process for the snap peas as well.
   
   
3. Put the remaining cup of corn in a blender with a few tablespoons of water and blend until very thin and liquid. Pass thru a strainer and reserve juice. Discard any solids.
   
   
4. Cut bacon width-wise into 1/4 inch pieces. Sauté bacon until a little of the fat that has rendered. Add the onion and cook until soft.
   
   
5. Add the blanched corn, peas and Fava beans to the pan.
   
   
6. Add heavy cream, bring to a boil and add reserved corn juice.
   
   
7. Remove from heat and add herbs. Taste and adjust seasoning with salt and pepper.