Garlic-rosemary Roasted Chicken

Here’s our own list that emerged in our childrearing years: 1. Don’t be a tattletale. 2. If you receive a gift you don’t like, do your best not to show disappointment. And say something nice like “Thank you for remembering my birthday.” 3. Don’t gossip. If you do, you won’t be a trustworthy friend, and you will displease God (Prov. 11:11-12; 18:13). 4. Don’t whisper secrets in front of other people. The person left out will get hurt feelings. 5. Cheerfully greet the members of your family in the morning. 6. Always answer when you’re spoken to- and do so respectfully. 7. When you haven’t heard someone clearly, don’t grimace in irritation, but kindly say, “Excuse me?” 8. Always address adults as Mr. or Mrs. or Miss, never by their first names. If they are particularly close family friends, your parents may want you to call them “Aunt” or “Uncle.” This shows respect. In the Southern states children use the friendly but respectful “Miss Suzy” or “Miss Martha” when speaking to adult acquaintances. The important thing here is developing a respect for authority, a quality sadly lacking in our country today (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Meats	French	Not, Sent	8	Servings

INGREDIENTS

1		5-6 lb roasting chicken
1	T	Chopped fresh rosemary
8		Cloves garlic, crushed
2		Red onions, quartered
2		Whole garlic heads
2	t	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 [email protected]  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 <[email protected]> on Mar
30, 1997

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