| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New text im, Cooking rig | 6 | Servings | |
INGREDIENTS
| 1 | lg | Frying Or Roasting Chicken; 3 1/2 pounds |
| 1/4 | c | Olive Oil |
| <<Dry Herb Rub>> | ||
| 1 1/2 | tb | Thyme |
| 1 1/2 | tb | Rubbed Sage |
| 1 | tb | Crushed Rosemary |
| 2 | ts | Garlic Powder |
| 2 | ts | Salt |
| 1 | ts | Black Pepper; freshly ground |
| 1 | md | Lemon; cut in quarters |
| Sprigs Of Fresh Rosemary Or Thyme (Optiona | ||
| 40 | Garlic Cloves (Separated But Not Peeled) | |
| 1 1/2 | c | White Wine |
| 1/2 | c | Chicken Stock |
| 2 | tb | Fresh Basil Or Parsley; minced |
INSTRUCTIONS
Rinse chicken thoroughly and pat try with paper towels. Rub skin with 1 tablespoon olive oil. Mix rub ingredients together and rub evenly over chicken including cavity. Place lemon in cavity along with herb sprigs if used. Refrigerate and allow to marinate for at least 2 hours. In an oven proof casserole large enough to hold chicken, add remaining olive oil and garlic cloves and saute over medium heat for 3 - 4 minutes. Add wine and stock and cook for 3 minutes longer. Place chicken in casserole, cover and bake in a preheated 375 degree oven for 25 minutes. Uncover, raise temperature to 450 degrees and bake for 40 - 50 minutes or until juices run clear when tested at thigh joint. Be sure that there is always liquid in bottom of casserole. If not add a little more wine or stock. Remove chicken and cut into serving pieces. Place on a warm platter, spoon pan juice over and top with minced basil. Arrange garlic cloves around. Squeeze garlic onto chicken as you eat it.. Yield: 4 - 6 servings Recipe By : COOKING RIGHT SHOW #CR9601 Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 05:43:33 -0400 From: billspa@icanect.net (Bill Spalding) NOTES : Copyright, 1996, TV FOOD NETWORK, G.P., All Right
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