| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Fall, Chicken | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Butter or margarine; melted |
| 1/3 | c | White vinegar |
| 3 | tb | Lemon juice |
| 3 | tb | Chopped fresh or |
| 1 | tb | Dried tarragon |
| 1 | Garlic clove; minced | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | lb | Small round red potatoes; unpeeled |
| 1 | c | Celery slices |
| 1 | Jar (2-ounce) sliced pimiento; drained | |
| 1/4 | c | Chopped fresh parsley |
| 1 | Whole; (5- to 6-pound) chicken | |
| 1/4 | c | Hot water |
INSTRUCTIONS
Combine first 8 ingredients in a small bowl. Set aside. Cook potatoes, covered, in boiling water to cover over medium heat 20 minutes or until tender. Drain and cool. Cut into bite-size pieces. Combine potato, celery, pimiento, and chopped fresh parsley. Toss with 2 tablespoons oil mixture, and spoon into chicken cavity. Tie ends of legs together with string. Place chicken, breast side up, on a rack in a broiler pan. Brush with oil mixture. Bake at 375° for 1 1/2 hours, basting frequently with remaining oil mixture. Add 1/4 cup hot water to pan; bake about 30 more minutes or until chicken is done. Makes 4 servings. Rules for Roasting .Roasting chicken at a high temperature (450°) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. .While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. .Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. .Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird. Notes: "Fresh fall vegetables roast inside the bird. Add salad and crusty French bread to complete this one-dish supper." Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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