Tasty Spring Chicken

Young spring chickens are both tender and tasty.

For this recipe, rubbing-saffron scented seasonings under and over the skin imparts an exotic flavor and adds a rich daffodil-yellow hue to the bird. The roasting time will vary according to the size of the chickens. When the internal temperature reaches 160 degrees, watch carefully. Then, immediately remove the chicken when the temperature is 165 degrees.

Bon appétit!

Roast Chicken
With Saffron And Lemon

(Serves 6)

2 3-pound (each) young chickens

2 large pinches of saffron threads, about 1 heaping teaspoon

2 teaspoons coarse sea salt

3/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

3 large cloves garlic, minced

Several fresh thyme sprigs, plus extra for garnish

3 lemons, 1 zested and juiced, 1 thinly sliced and 1 cut into wedges

1 large yellow onion, rough chopped

About 2/3 cup good quality chicken stock

1/2 cup vermouth

To prepare:

Working one day ahead, in a mortar, grind together the saffron, salt and pepper with pestle and blend with butter and garlic.

Rinse the chickens and pat dry with paper towels.

Carefully slide your fingers under the skin on each chicken breast, separating it from the breast and thigh but leaving it attached.

Rub the saffron mixture on the meat under the skin, over the top of the skin and inside the cavities of both chickens.

Place lemon slices with a few sprigs of thyme under the skin and inside the cavity of each chicken.

Place chickens side by side in a large non-aluminum bowl.

Cover tightly with plastic wrap and refrigerate for 24 to 36 hours.

About 1 hour before roasting, bring the chickens to room temperature.

Preheat the oven to 400 degrees.

Place the chickens, breast-side-down on a rack in a large roasting pan with chopped onion scattered on the bottom of the pan.

Tuck the wing tips underneath the breast, cross the drumsticks and with a kitchen string, tie the legs together.

Add half of the chicken stock to the bottom of the pan.

Roast for 15 to 20 minutes.

Turn breast sides up and continue to roast, basting every so often with the pan juices during the last 30 minutes until the skin is crisp and brown and the juices run clear when the thigh is pierced at the thickest part with a meat fork, about 1 to 1½ hours total, or until an instant-read thermometer registers 165 to 170 degrees.

If chickens are browning too fast, reduce the oven temperature to 350 degrees.

Transfer the chickens to a board and let rest 15 minutes before carving.

Meanwhile, place the baking pan over high heat, add vermouth and remaining stock and deglaze the pan, stirring to remove any browned bits from the bottom of the pan.

Boil until reduced by half, about 5 to 7 minutes.

Skim off any fat and strain through a fine-mesh sieve into a warm sauceboat.

Arrange the chicken on a warm platter and garnish with sprigs of thyme and lemon wedges.

Snip the strings and carve.

Pass the pan juices at the table.