This is the first browned chicken I have seen in a year. I confess to being one of those people who adores chicken skin (despite knowing better) and this is the first chicken skin to have actually tempted me in quite some time. The kitchen in the house we are living in now is not particularly fancy or new, but oh my gosh does it prove my last oven did not work! (The chicken looks a little obscene, though, doesn’t it?)
I roasted this chicken to have shredded chicken and stock for another take on my sopa de lima, this one full of summer goodness. I used corn from 6 cobs, as well as tomatoes and local red onion in the soup, and the garnish included my fresh green salsa and tomatillos.
For many people summer seems to be about eating fresh produce as is, because it is just so good (for example, corn on the cob or sliced tomatoes). While I completely understand that, I also like to make sure to make some of my favorite dishes with seasonal produce, where it really shines. This soup is one of them. Stay tuned for a green curry that is another.