Pollo Arrosto Al Forno Con Rosmarino (roast Chicken With

The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Italian	Italian4	1	Servings

INGREDIENTS

3		Or more garlic cloves
		peeled and chopped
1	T	Dried rosemary leaves
2 1/2	lb	Frying chicken, washed and
		dried
		Salt, to taste
		Freshly ground pepper
1/4	c	Vegetable oil, or olive oil

INSTRUCTIONS

Preheat oven to 375F  Put all the garlic and half the rosemary into the
bird's cavity. Add a  large pinch of salt and a few grindings of
pepper.  Rub about half the oil over the outside of the chicken, and
sprinkle  with salt, some more pepper, and the rest of the rosemary.
Put the chicken and the rest of oil in a roasting pan and place it in
the middle level of the preheated oven. Turn the chicken and baste it
with the fat and cooking juices every 15 minutes. Cook for about 1
hour, or until the skin is well browned and crisp.  Transfer the
chicken to a warm platter. Tip the pan and draw off all  but 1 tbsp of
fat with a spoon. Place the pan over the stove burner,  turn on the
heat to high, add 1 to 2 tbsp of water, and while it  boils away scrape
up all the cooking residue. Pour over the chicken  and serve.  Now that
you read all of that, let me tell you how I improvised.  Basically, I
used a cut up chicken and did it on top of the stove  covered, rather
than roasted . Sauting the chicken until browned and  then cooking
covered until done.  Some good bread for soaking up the sauces, salad,
and you're there  Per serving: 482 Calories (kcal); 55g Total Fat;
(100% calories from  fat); 0g Protein; 0g Carbohydrate; 0mg
Cholesterol; 0mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 11  Fat; 0 Other Carbohydrates  Recipe by: The
Classic Italian Cookbook by Marcella Hazan  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 119 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 297mg Potassium: 546.2mg Carbohydrates: 30.1g Fiber: 3.7g Sugar: 22.5g Protein: 2.1g