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1
Make the herb rub: Lightly toast the dry herbs and zests in a small skillet over medium low heat.
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2
Do not burn!
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3
Partially grind the herb/zest mixture in a spice mill and mix with the salt and pepper.
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4
On day one: Rinse the chickens inside and out and pat dry.
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5
Brush with a very little olive oil, then lightly dust the birds inside and out with the rub.
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6
Cover and save extra rub for the following day.
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7
Refrigerate overnight, uncovered.
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8
The next afternoon: Preheat the oven to 425 degrees.
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9
Take the chickens from the fridge and give them another all-over dusting of rub.
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10
Tuck the wing tips under and tie the legs together with kitchen string.
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11
Arrange in an oiled roasting pan with the legs pointing inward towards the center of the pan.
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12
Roast in the hot oven for 25 minutes, then reduce the temperature to 350 and roast for 35 to 45 minutes more, till a lovely crispy golden brown.
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13
The chicks are done when the drumsticks move freely in their sockets.
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14
Take from the oven and set aside to rest for 15 minutes.
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15
Carve the drumsticks, and breast and wing off the body of the bird.
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16
Serve a drum and thigh, breast and wing per person with warm Lemon Herb Vinaigrette or Mushroom Thyme Sauce.
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17
There will be leftovers, which are delicious the next day, or freeze for a later use.
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18
Lemon Herb Vinaigrette: Combine the mix of herbs, garlic, and green onion in a food processor.
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19
Pulse 3 or 4 times to blend slightly.
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20
Add one cup of oil and blend.
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21
Scrape down the sides of the bowl and blend again.
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22
Add the broth with the machine running, then add the remaining oil slowly.
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23
Add 1/4 cup of juice, one teaspoon of salt, a few grinds of fresh pepper, and a pinch of sugar.
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24
Blend and taste.
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25
Add more lemon and salt and pepper if needed.
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26
This should be a nice light emulsion.
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27
Transfer to a small double boiler to warm gently.
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28
Keeps two weeks in the fridge, but loses its bright green color when heated.
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29
Mushroom Thyme Sauce: Heat the olive oil in a heavy 3-quart saucepan.
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30
Add the onion, garlic, herbs, salt, and pepper and sweat until juicy, about 5 minutes.
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31
Raise the heat a bit and saute until the veggies begin to brown.
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32
Add the wine and reduce by half Add the stock and reduce again by half, add the cream and reduce until the sauce thickens and becomes slightly shiny about 5 minutes.
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33
Strain the sauce into a clean saucepan, pressing very well on the solids to work out all the liquid.
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34
Melt the butter in a large skillet over medium high heat.
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35
Add the mushrooms and a little salt and pepper and cover to sweat for a minute or two.
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36
Uncover and add about 2 tablespoons of thyme leaves.
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37
Chop the sage leaves and add.
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38
Cook over medium heat until most of the liquid has evaporated.
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39
Add the mushrooms to the sauce, along with a touch of lemon juice.
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40
Taste and add more if you like, plus more salt and pepper if needed.
