| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Michael’s p, Main dishes, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Roasting chicken |
| 4 |
|
Cloves garlic, crushed |
| 1 |
md |
Onion, coarsely chopped |
| 3 |
|
Bay leaves |
| 1 |
tb |
Dried thyme |
| 1 |
tb |
Dried rosemary |
| 1 |
tb |
Dried sage |
| 3 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper, to taste |
|
|
Several sprigs fresh thyme, rosemary and sage |
| 1 |
c |
Chicken broth |
|
|
Butcher's twine |
INSTRUCTIONS
Preheat the oven to 425 degrees and place a heavy roasting pan to preheat
in the oven. Season the inside of the chicken cavity with salt and pepper.
Put the crushed garlic, chopped onion and dry herb s inside the cavity of
the chicken. Using the twine, tie the legs closed. Use the olive oil to rub
the entire outside of the chicken with an even coat of oil. Pick the herb
from the stem and coarsely chop them before sprinkling the herb liberally
and evenly on the chicken. Place the chicken into the preheated roasting
pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce
the oven temperature to 350 degrees and continue to roast for an additional
1 hour. Remove from the oven and pierce the thigh: if the juices run clear
when pierced allow to rest on a platter for 15 to 20 minutes before
carving. If the juices are still pink return to the oven for more roasting
time.
While the chicken is resting, place the roasting pan on top of the stove,
remove any chicken fat with a spoon, and, over medium heat, deglaze the pan
drippings with the chicken broth. Use a spoon to scrape up all the crusty
bits (that's where the most concentrated flavor is) and bring to a boil.
Remove from the heat and strain the liquid into a gravy boat to pass at the
table.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.
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