| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Dupree, Chicken |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Paprike; plus 1/2 teaspoon |
| 1 |
|
Roasting chicken; 5 to 6 pounds |
| 2 |
tb |
Melted butter; or vegetable oil |
| 2 |
|
Heads garlic; (about 24 cloves) |
| 1 |
|
Orange peel; grated |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs fresh rosemary |
| 3 1/2 |
c |
Chicken stock |
| 1 |
tb |
Chopped fresh rosemary |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 400 degrees. Peel the garlic. In a small bowl, combine
the salt, pepper, and 1 tablespoon of the paprika. Rub the chicken with the
butter or oil and then with the spice mixture. Stuff the cavity of the bird
the garlic cloves, half of the orange peel, bay leaves, and rosemary
sprigs. Truss the legs and place the chicken in a large baking dish. The
trussed chicken can be refrigerated for 3 or 4 hours, well wrapped. Bring
to room temperature before cooking.
Add enough stock to come 1 inch up the side of the chicken. Place in the
oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the
thigh registers 180 degrees. Transfer the chicken to a cutting board and
let sit 10 minutes before carving. Add any remaining stock to the pan and
bring to the boil over medium-high heat, stirring and scraping the cooked
bits from the bottom of the pan. Add the remaining orange peel -- chopped
rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper.
Continue to boil until the sauce is reduced by about one-third, about 5 to
10 minutes. Arrange the carved chicken on a serving platter and pass a bowl
of the sauce separately.
Yield: 4-6 servings
Recipe By : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:24:47 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”