Perfect Roast Spring Chicken

• 1 small sprig rosemary, finely minced
• 6 tablespoons (approximately) olive oil
• 6 tablespoons (approximately) unsalted butter, at room temperature
• 1 teaspoon sea salt
• 1 carrot, peeled and coarsely chopped in 1-inch pieces
• 1 celery rib coarsely chopped in 1-inch pieces
• Half an onion, peeled and cut into 1-inch dice
• 1 (3- to 4-pound) young chicken
• 1 lemon, cut in half
• 6 cloves garlic, smashed
• Sea salt and freshly ground black pepper to taste
• 3/4 cup chicken broth, white wine or water

Preheat the oven to 400 degrees F. Remove giblets from chicken and discard or reserve for other uses. If necessary, pull off and discard lumps of fat.  Rinse the bird well with cold running water. Dry the chicken thoroughly inside and out. In a small bowl, combine the rosemary, olive oil, butter and 1 teaspoon sea salt. Mix thoroughly so all ingredients are incorporated and smooth. Taste and adjust seasonings. Set aside.

In the center of a baking dish large enough to hold the chicken, add the carrots celery and onions.  Season the chicken cavity with about half a tablespoon of the salt and 1 teaspoon of the pepper.  Loosen the skin of the chicken breast, and insert half of the rosemary blend on both sides of the breast being careful not to tear the skin. Squeeze the lemon halves over the chicken and place the lemon rinds and the smashed garlic cloves inside the cavity.

Using scissors, cut a few inches of kitchen twine, bring chicken legs forward, cross them, and tie together. Fold the wing tips under first wing joint. Spread the remaining rosemary blend over the entire surface of the chicken and sprinkle with salt and pepper. Place the bird breast side up on the vegetable “rack.” Pour the broth, wine or water in the pan.

Place the pan in the oven and roast the chicken for about 50 minutes to 1 hour and 15 minutes, or until the skin is a deep golden brown and crisp and the juices run clear. To test if the chicken is done, pierce the chicken with a small sharp knife between the thigh area. When juices run clear, the chicken is done. Remove the chicken from the oven and let rest for 10 to 15 minutes before carving.  Cut the twine and remove.

Tip: Baste the chicken 3 to 5 times during cooking for a crisp, golden skin.

Sautéed Spinach, Romaine and Escarole with Raisins and Pine Nuts

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 head of romaine lettuce, washed, dried and chopped coarsely
• 1/4 head of escarole, washed, dried and chopped coarsely
• 1 bunch spinach, stemmed, blanched, shocked in ice water, squeezed to remove as much moisture as possible and coarsely chopped
• 1/4 cup golden raisins
• 1/4 cup pine nuts, lightly toasted
• Sea salt and freshly ground pepper, to taste
• A couple of pinches of nutmeg

In a large skillet, heat the butter and oil over moderate heat. Add the romaine and escarole; increase the heat to moderately high and cook, tossing until the lettuces begin to wilt, about 30 seconds. Add the spinach, raisins, pine nuts, salt, pepper and nutmeg; cook, stirring with a wooden spoon, until the spinach is just heated through, about 45 seconds.

Serves 2 to 4

Sweet Meyer Lemon Crème Fraîche

• 1/2 cup Crème Fraîche
• 2 teaspoons Meyer lemon juice
• 1 tablespoon granulated sugar or raw agave syrup
• 1/2 teaspoon freshly grated Meyer lemon zest

In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to use.

Yield: about 1/2 cup