| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Roasting Chicken |
| 3 |
tb |
Honey |
| 2 |
tb |
Melted Butter |
| 2 |
tb |
Soft Butter |
| 1 |
tb |
Rose Water |
| 1/4 |
c |
Chopped Pistachio Nuts |
| 4 |
lb |
Potatoes |
|
|
(cut lengthwise into 1/4s |
|
|
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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