Salt Baked Chickens with Spring Vegetable and Mushroom Ragout

Deselect All

1/2 cup fleur de sel, to coat

1/4 cup coarse ground black pepper, to coat

4 free range chickens (4 to 6 pounds each)

1 cup canola oil

Spring Vegetable and Mushroom Ragout:

2 tablespoons butter

5 minced shallots

2 tablespoons minced garlic

1 cup sliced shiitakes

2 cups quartered button or cremini mushrooms

1 cup white wine

1 cup chicken stock

1 tablespoon dark soy sauce

1/2 tablespoon chopped fresh thyme

1 cup shucked English peas, blanched

1 cup shucked edamames, blanched

1 cup shucked favas, blanched

1 cup 1/4-inch diced peeled carrots, blanched

1 cup sugar snap peas, cut into 1/4-inch lengths, blanched

1 tablespoon white truffle oil

Salt and black pepper

1/4 cup chopped chives

LEFTOVERS: BASIL CHICKEN POT PIES

1 chicken from above, picked off of the bone, skin and all, shredded

3 cups ragout

1/4 cup basil oil, recipe follows

4 small crock pots

4 puff pastry sheets, 3 by 3 inches, docked

Basil Oil:

3 cloves garlic

1 tablespoon minced ginger

2 limes, juiced

1/2 tablespoon salt

1/2 tablespoon sugar

1 cup canola oil

2 cups Thai basil leaves

Salt and black pepper, to taste

LEFTOVERS: CHICKEN, TOMATO AND PASTA SALAD WITH BASIL VINAIGRETTE

1 tablespoon Dijon mustard

1/4 cup balsamic vinegar

1/4 cup rice vinegar

1/2 cup Basil Oil, see recipe above

1/4 cup extra virgin olive oil

1 chicken from above, picked off of the bone, skin and all, shredded

4 cups blanched fusilli pasta

2 large ripe tomatoes, medium dice

1/2 bunch Thai basil, picked, reserve a few tops, for garnish