INGREDIENTS

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 . Saut.ing 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.

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