Whole Roasted Poulet Bleu

Candied Rhubarb, Glazed Young Asparagus, Sweet Corn Pudding   

Chicken-                                                                          Rhubarb-

1 ea. Poulet Bleu (Whole)                                               2 each Rhubarb Stalk

½ Onion                                                                          1 Cup Grenadine 

½ Garlic                                                                           1 Cup Orange Juice

5 ea. Summer Savory (Branch)                                      ¼ Cup Red Wine Vinegar 

1 ea. Bay Leaf                                                                  ¼ Cup Sugar 

2 Sprigs Fresh Thyme

1 Tablespoon Butter 

Asparagus-                                                                     Corn Pudding- 

1 Bunch Green Asparagus                                             4 Ears Yellow Sweet Corn 

4 Tablespoon Extra Virgin Olive Oil                              2 Tablespoons Cold Unsalted Butter

1 Tablespoon Champagne Vinegar                               1 Tablespoon Corn Starch

Butchers Twine                                                               2 Tablespoons Cold Water 

2 Quarts Salted Boiling Water

1 Tablespoon Butter

1 Teaspoon Garlic (Minced)

1 Tablespoon Thyme (Minced)

Extra Virgin Olive Oil

Fleur de Sel

For the Chicken

Brush the Chicken with olive oil and season with salt and pepper. Fill the cavity with onions, lemon, fennel, crushed garlic, Thyme and Bay leaf.  Place chicken on an elevated cooking grate and place in a pre-heated 300 degree oven for 50 min. After chicken is cooked increase temperature to 475 degrees to brown the exterior skin thoroughly (this could take 3-5 minutes). Remove chicken from oven and let rest for 10-15 minutes before serving. 

For the Asparagus

Start by snapping bottoms of the asparagus off by holding just below the tip of the asparagus with one hand and the base in the other and lightly bending until it snaps. Next, peel off the outside of the asparagus leaving the tip fully intact. Tie the asparagus together in one bunch with the butchers twine.  With your water at a steady boil, gently place the asparagus bunch in water and set up an ice bath using 1 ½ quarts cold water and 3 cups ice. Remove asparagus from water when it is fork tender, and place directly into ice water, leave it in the cold water for approximately 5 minutes or until fully chilled. Remove from the water and place on paper towels to dry. 

For the Rhubarb

Preheat oven to 350° and cut the rhubarb into 3” pieces. Mix together the orange juice, sugar, vinegar, grenadine and bring to a boil. Pour the liquid over the rhubarb pieces and cover with foil. Cook for approximately 10 minutes or until tender. Once the rhubarb is ready remove from the liquid and chill.   

For the Corn Pudding

Cut the kernels off of the corn cob and place in a blender. Start blender on low and increase to high, pureeing the corn until smooth. Next, put the corn juice into a small sauce pot and turn on medium heat. Mix together the water and cornstarch and add to the corn juice. Cook the juice for 20 minutes continuously whisking. Next, put the cooked juice back into the blender and puree for 40 seconds on high speed adding the butter as it spins. Strain the pudding through a fine sieve (Optional), season with salt and reserve warm. 

To Finish

In a small sauté pan melt the butter with the garlic and thyme. Add the asparagus and rhubarb pieces and heat to just warm. On a serving plate spoon the corn pudding first and place the cooked and portioned Chicken on top. Arrange the asparagus and rhubarb around the chicken and drizzle the dish with the olive oil and finish with fleur de sel. Pair with your favorite wine and enjoy!