| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 10 | Heads of roasted garlic | |
| 2 | T | Chopped rosemary |
| Salt and white pepper | ||
| 6 | T | Olive oil, in all |
| 1 | Whole chicken, about 3 | |
| pounds | ||
| 8 | Whole new potatoes | |
| quartered | ||
| 1 | Onion, quartered | |
| Essence | ||
| 1 | c | Dark chicken stock |
| 2 | T | Chopped chives |
| 2 | T | Brunoise red peppers |
INSTRUCTIONS
Preheat the oven to 400 degrees. Place the roasted garlic and rosemary in a food processor with a metal blade. Puree until smooth. Add 4 tablespoons olive and puree into a paste. Season with salt and pepper. Season the entire chicken, potatoes, and onions with salt and pepper. Stuff the potatoes and onions in the cavity of the chicken. Tie the chicken with butchers twine, for overall cooking and closing the cavity. Rub the entire chicken with the garlic smear, except for 1 tablespoon, and place in a shallow roasting pan. Roast the chicken for about 45-50 minutes or until the juices run clear. Remove the chicken from the pan and place the pan on the stove. Deglaze the pan with the chicken stock and remaining garlic smear. Season with salt and pepper. Remove the butcher's twine. Place the potatoes and onions in the center of the platter. Carve the chicken into 8 pieces. Lay the chicken around the potatoes. Spoon the sauce over the chicken and potatoes. Garnish with chives and peppers. Yield: 4 portions Recipe By :ESSENCE OF EMERIL SHOW #EE2429 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 07:57:59 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 102
Total Fat: 11g
Cholesterol: 36.6mg
Sodium: 4655.2mg
Potassium: 1192.3mg
Carbohydrates: 58g
Fiber: 8.6g
Sugar: 19.5g
Protein: 40.7g