| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
|
Whole chicken, about 3 pounds |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Salt |
| 2 |
|
Bay leaves, crushed |
| 1 |
ts |
Oregano |
| 1 |
tb |
Olive oil |
|
|
Juice of 1 lemon |
| 14 1/2 |
oz |
Reduced sodium chicken broth |
INSTRUCTIONS
Pull off fat around the cavity of the chicken.
Blend together the garlic, salt, bay leaves, oregano, olive oil and lemon
juice. Rub under the breast skin and over all surfaces of chicken. Place
chicken in a Dutch oven and pour in the broth. Cover and roast in a
preheated 375 degree F. oven for 20 minutes. Reduce oven temperature to 350
degrees F. and roast 50 minutes longer. Check halfway through cooking to
make sure there is still some broth in the pot. Add 1/2 cup water or broth
if necessary.
Take chicken from pot and let cool. Remove and discard skin. Pull chicken
into shreds or chunks.
Jacquiline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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