ROAST CHICKEN: cheep, cheep - cheap/ The humble fowl dresses up for

0 Comments | Gazette, The (Colorado Springs), Apr 9, 2003 | by CATHY THOMAS

4. Allow chicken to rest at room temperature 5 minutes before carving into serving pieces.

5. Meanwhile, if desired, make sauce: Combine balsamic vinegar and brown sugar in small saucepan. Stir over medium heat until brown sugar dissolves.

6. Cut chicken into serving pieces. Arrange on platter. If desired, drizzle with balsamic vinegar mixture. Garnish with sprigs of fresh rosemary.

Nutrition data per 3 1/2-ounce serving, with sauce: Calories 267 (55 percent from fat); 16.2 g fat (sat 3.9 g, mono 7.9 g, poly 2.9 g); protein 28 g; carbohydrates 1 g; fiber .05 g; cholesterol 87 mg; sodium 434 mg; calcium 16 mg.

Source: Cathy Thomas

ROASTED CHICKEN WITH ASPARAGUS Yield: 6 servings

Eric Ripert, chef and partner at Le Bernardin in New York City, likes to garnish this dish with warm poached eggs seasoned with gray sea salt. The eggs are optional, as is the pricey truffle juice in his original recipe.

2 (3-pound) chickens, giblets and necks removed Salt (preferably sea salt) and freshly ground white pepper, to taste 8 garlic cloves 4 sprigs fresh oregano 6 tablespoons unsalted butter, cut into chunks 6 (1-inch thick) slices day-old French bread 3 cups chicken broth 18 jumbo asparagus spears, trimmed, lower portion of stems peeled 6 extra-large eggs 1/4 cup sherry vinegar Coarse salt and coarsely ground black pepper, to taste 1/4 pound Parmesan cheese

Procedure:

1. Preheat oven to 400 degrees. Rinse chickens in cold water and pat dry, inside and out. Season cavities with salt and pepper; stuff with garlic, oregano, butter and bread. Make sure some of the bread covers the opening to prevent juices from running out of chicken during cooking. Season outside of chickens with salt and pepper.

2. Place on rack in roasting pan. Roast 45-60 minutes, basting at least 3 times with collected pan juices. To test for doneness, pierce thigh of one chicken with fork; when juices run clear, remove from oven and allow to rest at least 10 minutes.

3. Meanwhile, in saucepan, bring broth to boil over medium-high heat. Boil until reduced to 1 1/2 cups. Taste and add salt and pepper, if needed. Set aside.

4. Bring large pot of lightly salted water to boil over high heat. Add asparagus and cook until crisp-tender, about 4 minutes. Refresh with cold water and drain.

5. To poach eggs, bring 3 quarts salted water to simmer in deep skillet and add vinegar. Crack an egg into a small bowl. Create a small whirlpool in simmering water by stirring in a circular manner; gently drop egg into whirlpool and allow edges of white to curl around yolk. Repeat with remaining eggs, with each egg coming together before adding next. Cook until whites solidify, but yolks are still soft, about 1 1/2 minutes per egg. Remove each egg with slotted spoon and trim edges. If necessary, cook only 2-3 eggs at a time and transfer first batch to platter; they can be re-warmed in hot water just before serving.

6. To serve, gently reheat reduced broth. Remove bread from chickens and reserve. Carve each chicken into 6 pieces, then remove meat from breasts, legs and thighs and cut into 1/2-inch slices. Arrange 6 asparagus spears in a ring around each of 6 warmed plates. Place chicken meat inside asparagus circles, dividing breast, leg and thigh meat evenly. Spoon broth over chicken meat. Top with reserved bread slice and place a poached egg on bread. Season eggs with salt and coarsely ground black pepper. Using a vegetable peeler, shave slices of Parmesan over each plate. Serve immediately.