| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 3 |
|
Cloves garlic; or to taste |
| 1 |
|
4-pound chicken; cut in eight pieces |
|
|
Salt and freshly ground pepper to taste |
|
|
Sprigs of fresh rosemary; thyme and sage, enough to make a healthy handful |
INSTRUCTIONS
Adapted from Eddie Schoenfeld (Total time: I hour, plus overnight for the
flavors to set)
1. Smash the garlic with a knife and rub into the chicken pieces. Season
with the herbs. Dribble with two tablespoons of oil. Cover and refrigerate
overnight, turning chicken once.
2. Preheat oven to 350 degree once.
3. Remove the herbs from the chicken. Heat a heavy ovenproof skillet, add
the remaining oil, and place the chicken skin side down. Brown on the skin
side only for about ten minutes.
Place the skillet of chicken in the oven and bake for about 30 minutes or
until it is crisp and the dark sections are done.
Yield: 6 servings.
approximate nutritional analysis per serving: 400 calories, 25 grams fat,
120 milligrams cholesterol,, 105 milligrams sodium(before salting),35 grams
protein, 1 gram carbohydrate.
Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted
by MM_Buster v2.0l.
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