| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Foreign |
4 |
Servings |
INGREDIENTS
| 1 |
|
Roasting chicken, about 4 lb |
| 1 |
ts |
Dried rosemary, crushed |
| 1/2 |
ts |
Ground sage |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Fresh lemon juice |
| 1/4 |
c |
Pure Italian olive oil |
INSTRUCTIONS
Source: MAINPOUL.ZIP
Wash chicken; pull of all fat that can be removed. Drain well. Place breast
side up, on large piece of heavy duty aluminum foil in a baking dish or
roasting pan. Combine rosemary, sage, salt and pepper. Season cavity of
bird with half the mixture, saving the rest to season outside. Mix lemon
juice and olive oil. Spoon 2 Tbsp inside cavity; pour remainder over bird.
Sprinkle with remaining herb mixture. Bring foil edges together; fold over
several times, closing tightly. Place in preheated 450 degree oven for 1
hour. Remove from oven; reduce heat to 375 degrees. Open foil wrapping;
baste chicken with pan juices. Return to oven to brown to golden color and
finish roasting, about 15 to 30 minutes. Test poultry for doneness. It
should be well done. The flesh should be no longer pink, with an internal
temperature of 185 degrees. A fork can be inserted with ease and juices
will run clear at leg joint. Remove to platter for serving. Makes 4 to 6
servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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