| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3.5-lb roasting chicken; whole or cut into 8 serving pieces |
|
|
Salt & pepper; to taste |
| 1 |
ts |
Tarragon |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig parsley |
| 2 |
|
Stalks celery; cut into strips |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Dry vermouth |
| 40 |
|
Cloves garlic; pealed |
| 8 |
|
Toast slices (french baggets preferable) |
INSTRUCTIONS
From: Dave Walkden <dwalkden@SNET.Net>
Date: Fri, 10 May 1996 13:31:14 -0400
1. Pre-heat oven to 375 degrees.
2. Sprinkle the chicken with salt, pepper, and tarragon to taste.
3. Place the bay leagf, parsley, celery, and onion in the bottom of a
close fitting oven proof casserole. Place the chicken on top and add the
garlic and vermouth.
4. Cover the top of the cassewrole tightly with aluminum fiol.
5. Bake in the pre-heated oven for 1 1/2 hours. Do not remove the cover
until the time has elapsed.
6. Serve the chicken with the pan juices and garlic cloves. Spread the
roasted garlic pulp on the toasted bread rounds.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #79
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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