| 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
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