| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
|
Heads of garlic, peeled |
| 3 1/2 |
lb |
Chicken |
|
|
Salt and pepper to taste |
| 1 |
bn |
Fresh thyme |
| 1/2 |
|
Lemon |
|
|
Jon Goldmark, chef at Oliveto. |
|
|
Preheat oven to 425 degrees |
INSTRUCTIONS
Slice 20 of the garlic cloves into slivers. Leave the re- mainder whole.
Rinse cavity of chicken and dry; season with salt and pep- per. Gently pull
the skin away from the breast and slide in some of the thyme sprigs and the
garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves
into the cavity and place the chicken in a roasting pan. Scatter the
remaining garlic around the chicken. Place chicken in the oven, reduce heat
to 350 degrees F. and roast for about 1 hour, or until juices run clear.
PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g
saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.
Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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