| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Roasting Chicken |
| 3 |
T |
Honey |
| 2 |
T |
Melted Butter |
| 2 |
T |
Soft Butter |
| 1 |
T |
Rose Water |
| 1/4 |
c |
Chopped Pistachio Nuts |
| 4 |
lb |
Potatoes |
|
|
cut lengthwise into 1/4s |
|
|
Then into chunks), Then into chunks |
| 1/4 |
lb |
Butter |
| 3 |
|
Cloves Garlic Pressed |
|
|
Minced |
|
|
Two Sprigs Rosemary |
INSTRUCTIONS
Prick Chicken with a knife, secure 1/2 tablespoon of butter under skin
above each breast and thigh; truss Combine honey, butter ; rosewater.
Brush mixture on outside of chicken, reserving the remaining mixture.
Place in an open roasting pan surround by potatoes. Sprinkle rosemary,
garlic, salt, lightly pepper potatoes. Add soft butter in chunks
around potatoes. Roast in an open pan @350 degrees for 1 3/4 hours.
Baste frequetly with pan drippings ; remaining mixture. Transfer
chicken to a hot platter surrounded by potatoes Sprinkle with nuts ;
garnish with rose heads. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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