| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Whole chicken |
| 6 |
|
Cloves garlic |
| 2 |
|
Sprigs rosemary |
| 6 |
|
Carrots (up to 8) |
| 4 |
|
Potatoes (up to 5) |
INSTRUCTIONS
Wash and dry chicken inside and out. Loosen the skin from the breast, leg
and thigh areas. Peel the garlic and slice lengthwise into halves. Place 8
pieces of garlic between the breast skin and meat and 4 pieces between the
legs and thighs and the skin. Place chicken in a covered roasting pan. Lay
rosemary sprigs on top of the breast (one sprig on each side). Cut carrots
in half crosswise and then cut each half lengthwise. Place in pan around
chicken. Cut potatoes into quarters. Place in pan. Cover roaster and bake
for 2 hours at 275 degrees or 1 hour at 375 degrees or until tender and
juices run clear when pricked with a fork. When done, discard skin and save
garlic to use with the leftover chicken for chicken salad. Bone the chicken
before serving if desired. Makes 6 to 8 servings. Recipe from Lynn Thomas
dcqp82a.
Recipe by: Lynn Thomas Posted to TNT - Prodigy's Recipe Exchange Newsletter
by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 16, 1997
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”