| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 10 |
|
Heads of roasted garlic |
| 2 |
tb |
Chopped rosemary |
|
|
Salt and white pepper |
| 6 |
tb |
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 |
tb |
Chopped chives |
| 2 |
tb |
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>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”