Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

Name: Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
Yield: 4 Servings
Ingredients: 10 1/2 cups water; 1/2 cup coarse kosher salt; 3 tablespoons honey; 2 tablespoons fresh lemon juice; Peel from 1 lemon, cut into long strips with vegetable peeler; 1 bay leaf; 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves; 1 4 1/2-pound chicken (giblets reserved for another use); 2 cups (or more) low-salt chicken broth, divided; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 tablespoons whole grain mustard; Green Salad with Olives

By Joe Truex and Mihoko Obunai Repast AtlantaPhotographer Noel Barnhurst

August 31, 2007

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