Chicken and Late-Summer Succotash, Golden Chanterelle, Black Butter Chicken Nage, Cornhusk
Break down chicken, leaving breasts on carcass. Age carcass for about 1 week. Debone legs and thighs and reserve to make chicken farce.
Pipe farce underneath carcass skin. Rub down with grapeseed oil and season with salt and pepper.
Roast chicken at 375 degrees F for 13 minutes, or until golden brown. Right before serving, carve breast off carcass and slice into 2 uniform pieces.
To serve, pour 64 grams black butter nage in center of plate. Then put 69 grams summer succotash on top of nage. Place 1 chicken breast portion (2 halves) on either side of succotash. Garnish succotash with purslane and pole beans.