| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
|
5-6 lb roasting chicken |
| 1 |
tb |
Chopped fresh rosemary |
| 8 |
|
Cloves garlic, crushed |
| 2 |
md |
Red onions, quartered |
| 2 |
|
Whole garlic heads |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
Preheat oven to 450.
Remove and discard giblets and neck from chicken. Rinse chicken under cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast and drumsticks by inserting fingers and gently pushing fingers
between the skin and meat. Place rosemary and crushed garlic beneath skin
of breast and drumsticks. Lift wing tips up and over back; tuck under
chicken. Place chicken, breast side up, on a broiler pan.
Cut a thin slice from end of each onion. Remove white papery skins from
garlic heads (do not peel or separate cloves). Cut tops off garlic heads,
leaving root end intact.
Insert meat thermometer into meaty part of thigh, making sure not to touch
bone. Bake at 450 for 30 minutes. Brush onions and garlic heads with olive
oil. Arrange onions and garlic heads around chicken. Reduce oven
temperature to 350; bake and additional 1 hour and 15 minutes or until meat
thermometer registers 180 degrees. Cover chicken loosely with foil; let
stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of
garlic to extract pulp; serve as a spread on French Bread, if desired.
MC Formatted by taillon@access.mountain.net
NOTES : Per serving: Cals - 231- 30%ff, Fat - 7.7g, Carb - 13.5g, Fiber -
2.7g.
Recipe by: Cooking Light - April 1997 Posted to Digest eat-lf.v097.n086 by
The Taillons <taillon@access.mountain.net> on Mar 30, 1997
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