| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Lavender honey |
| 5 |
|
Fresh bay leaves |
| 1 |
sm |
Thyme bunch |
| 2 |
tb |
Butter |
| 3 |
lb |
Roasting chicken |
| 3 |
|
Fennel stalks; cut into 3" pieces |
| 2 |
tb |
Dried lavender buds |
| 1/2 |
c |
Homemade chicken stock or |
|
|
Canned low-fat chicken stock |
| 1/2 |
c |
Dry white wine |
|
|
Salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Heat oven to 450 degrees. Place the lavender honey, butter, 1 bay leaf, and
half of the thyme sprigs in a small saucepan over low heat. Cook until just
warm.
Wash and dry the chicken. Season the chicken, inside and out, with salt and
pepper. Place fennel stalks, remaining bay leaves, remaining thyme, and
lavender buds into the cavity. Place chicken in a small roasting pan, and
transfer to oven for 30 minutes. Rotate the pan, and roast 15 minutes. Pour
the honey mixture over the entire chicken, and roast 10 minutes.
Remove chicken from oven, remove from pan, and transfer to a cutting board
with a well. Let stand 5 minutes.
If there are any burned particles in the pan, remove with a slotted spoon,
and discard. Using a large spoon, remove and discard fat. Place the
roasting pan over high heat, add chicken stock and wine, and bring to a
boil. Boil until thickened, 3 to 4 minutes. Pass gravy through a fine
strainer, and serve with the chicken.
Serves 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 621 Calories (kcal); 45g Total Fat; (67% calories from fat);
43g Protein; 5g Carbohydrate; 194mg Cholesterol; 261mg Sodium Food
Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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