| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Stick Butter | |
| 1 | T | Parsley |
| 1 | T | Chopped Chives |
| 1/2 | t | Rosemary |
| 1/2 | t | Thyme |
| 3 | Cloves Garlic chopped, I use | |
| many more | ||
| Salt | ||
| Freshly Ground Pepper |
INSTRUCTIONS
Melt butter in saucepan with herbs. Add garlic, saute for a minute. Remove from heat before cooking or browning. Clean bird, Salt and pepper it, spoon butter and herbs over bird. Bake at 325 for half hour. Then baste every 20 minuts until done. This chicken/turkey recipe is amazingly delicious! Everyone who smells the preparation and the cooking of this recipe croon every time I make it. ENJOY!!! The Gravy Drippings from the pan Chicken broth - (boullion or canned) White wine or Dry Vermouth Add broth to drippings and loosen them from the pan. Add white wine or vermouth. Cook till boiling and for about 5 minutes. Separate fat from gravy and serve. You could also add flour if that is the way you like your gravy. Posted to MC-Recipe Digest V1 #929 by CL Aguilar <clja@worldnet.att.net> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 834
Calories From Fat: 811
Total Fat: 92.3g
Cholesterol: 244mg
Sodium: 307.6mg
Potassium: 112mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 1.9g