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CATEGORY CUISINE TAG YIELD
Meats Chicken, Main dish, Soup/stews 2 Servings

INGREDIENTS

1 3-lb chicken, preferably
free-range or kosher
Salt & freshly ground pepper
1 T Olive oil, plus more for
rubbing chicken
2 Cloves garlic, peeled and
chopped
2 Shallots, minced
1 Onion, peeled and chopped
1 c Chopped pitted Gaeta or oil-
cured black olives
Zest of 1 lemon
1/4 c Dry white wine
1/2 c Chopped flat-leaf parsley
1 T Chopped fresh rosemary
if unavailable omit do
not substitute dried
1 T Chopped fresh tarragon OR
1 t Dried tarragon
1/4 c Bread crumbs, made from a
few slices of fresh white
bread

INSTRUCTIONS

Using poultry shears, split chicken down the center of the backbone.
With a knife, crack the breastbone so it will lie flat. Lay chicken  on
a work surface skin side up, legs pointing away from you. Loosen  skin
by working your hand under the end facing you, working down to  and
including the drumsticks, being careful not to tear the skin.  Leave
skin attached at bottom of breast. Season chicken with salt and
pepper, rub skin with a little olive oil, and refrigerate until
needed. Place oil and garlic in a large saute pan. Cook over low heat
for 1 minute. Add shallots and o@on and cook over medium heat,
stirring occasionally, until soft and transparent, about 20 minutes.
Add olives and lemon zest, and cook 1 to 2 minutes more. Add wine and
turn up heat. Cook until just a little liquid remains, about 2
minutes. Stir in herbs and bread crumbs, season with pepper, and set
aside to cool. Distribute stuffing evenly beneath chicken skin,
starting at legs and working back toward breast. With clean hands,
smooth the surface. Cut a small slit in the web of skin between each
thigh and bottom of breast; tuck in ends of drumsticks. (Bird can be
prepared a day ahead to this point.) Heat oven to 375'. Reform the
bird into its original shape and wrap a string around it underneath
the drumsticks; pull string tight to plump bird up, and tie a knot.
Tuck wings underneath and place bird in a roasting pan. Roast,  basting
often, for 1 to 1 1/4 hours. Remove from oven and let chicken  rest for
10 minutes, To carve, cut breasts from the bones in one  piece, then
slice crosswise with a serrated knife.  Martha Stewart Living/Feb. &
March/94 Scanned & fixed by Di and Gary  Posted to MM-Recipes Digest V4
#037 by John Merkel  <jmerk@doitnow.com> on Feb 4, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1178
Calories From Fat: 186
Total Fat: 21.5g
Cholesterol: 0mg
Sodium: 1700.4mg
Potassium: 2497.3mg
Carbohydrates: 206g
Fiber: 12.5g
Sugar: 6.8g
Protein: 41.5g


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