| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced |
| 6 |
|
Garlic cloves; sliced |
| 1 |
|
Chicken; (4-pound) |
| 1 |
lg |
Bunc watercress; trimmed, chopped |
| 1/4 |
c |
Unsalted butter; room temperature |
|
|
; (1/2 stick) |
| 1 |
lg |
Bunc watercress; trimmed |
INSTRUCTIONS
Preheat oven to 350F. Place onion and garlic inside chicken cavity. Slide
fingertips between chicken breast skin and meat to loosen skin. Stuff
chopped watercress under skin. Tie chicken lets together. Place chicken in
roasting pan. Rub butter over chicken. Season with salt and pepper. Bake
chicken until juices run clear when thickest part of thigh is pierced,
basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer
chicken to platter. Let stand 10 minutes. Surround with remaining
watercress and serve.
Serves 4.
Bon Appetit May 1993
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