It's time for spring food

With the arrival of March we are starting to getting into spring type recipes with fresh stuff that is actually in season.  I got a bit delayed on starting on dinner tonight because I was playing with my new IPhone, so you should see an improvement in the quality of the pics.  On to the food!  Tonight was a honey roasted chicken with spring vegetables from Cuisine Magazine's April 2005 issue.

The mise.  We have a whole chicken, a lemon honey mixture for glaze, shallots and ginger, asparagus, potatoes and carrots, a mixture of chicken broth, white wine and honey, heavy cream, a spice mixture of salt, pepper and paprika, and a butter and flour mixture.

The chicken covered with olive oil and the salt mixture ready to go into a 425 degree oven with the carrots and potatoes.

The chicken and veggies after 30 minutes in the oven, note the addition of the asparagus.

Here's the start of the sauce.  The shallots and ginger in a pan with a bit of olive oil.

The completed bird after and hour in the oven.

The completed sauce.  I added the chicken broth mixture to the shallots and ginger and simmered for about 15 minutes, then I added the cream and brought to a boil.  The final step with added the butter and flour mixture.  This is called a beurre mane and helps to thicken sauces. 

The final plating.  Not the best presentation but man was it delicious.