| 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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