Bacon-and-Cornbread
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Total Time: 75
Yield: 6 servings
Steve Corry cures his own bacon, but says good commercial bacon such as Niman Ranch or Nueske's is fine. He also wraps the chicken in caul fat (which can be purchased from a butcher) to hold the bird together, flavor it, and keep it moist. If you can't find caul fat, he suggests tying it with butcher's string and basting it several times as it cooks. He also prefers young spring chickens: "They have a very delicate flavor and a tenderness that's unrivaled." He buys his from a local farm in Maine.
Ingredients:
4 ounces bacon (about 5 pieces), diced small1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 Spanish onion, diced small
2 shallots, minced
1/2 cup hot chicken stock
1 bunch chives (about 20), finely chopped
2 cups cornbread, diced small
Kosher or sea salt
3 spring chickens, 1-1-1/2 pounds each, divided
Freshly ground black pepper
6 6-by-6-inch pieces of caul fat
Rosemary—Meyer-Lemon Jus (see recipe below)
Instructions:
1. In a medium saucepan over medium heat, gently saut
Rosemary
Ingredients:
Leftover chicken wing, thigh, and rib bones3 tablespoons vegetable oil, divided
1 carrot, roughly chopped
2 ribs celery, roughly chopped
1 large Spanish onion, roughly chopped
2 shallots, roughly chopped
1 cup dry white wine
1 cup Meyer lemon juice (substitute equal parts lemon and mandarin orange juice), plus extra for seasoning
4 cups chicken stock
5 sprigs fresh rosemary
Kosher or sea salt
Instructions:
Heat oven to 400°. In a small roasting pan or ovenproof skillet, toss chicken bones with about 1 tablespoon oil. Place in oven until golden brown, about 30 minutes. In a medium saucepan or stockpot, add remaining oil and saut
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