| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 12 | servings | ||
INGREDIENTS
| 4 | Whole chickens -; (abt 3 1/2 lbs ea) | |
| Salt | ||
| Freshly-ground black pepper | ||
| 6 | Sprigs fresh rosemary | |
| 1 | c | Honey |
| 6 | tb | Unsalted butter; room temperature |
| 4 | Lemons; see * Note | |
| 8 | Garlic cloves; peeled | |
| 1 | Yellow onion; quartered |
INSTRUCTIONS
* Note: Instead of using lemons, you may substitute oranges or a combination of citrus. Heat oven to 375 degrees. Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper. Roughly chop 2 sprigs rosemary. Remove zest from lemons, halve lemons and juice. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside. Combine lemon halves, remaining 4 sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in middle of oven. Baste every 15 minutes, and brush with any remaining glaze. Roast until an instant-read thermometer inserted into deepest part of breast registers 180 degrees and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature. Serves 12 to 14. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 148 Calories (kcal); 6g Total Fat; (32% calories from fat); 1g Protein; 27g Carbohydrate; 16mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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