| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce10 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chickens – (2 1/2 lbs ea); cleaned, rinsed |
| 12 |
|
Garlic cloves; peeled |
| 1/2 |
c |
Coarsely-chopped onions |
| 1/2 |
c |
Coarsely-chopped celery |
| 1/2 |
c |
Coarsely-chopped carrots |
| 4 |
|
Bay leaves |
| 2 |
|
Sprigs Fresh rosemary; leaves chopped, |
|
|
; and stems reserved |
| 2 |
|
Sprigs Fresh oregano; leaves chopped, |
|
|
; and stems reserved |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Salt |
|
|
Freshly-ground black pepper; as needed |
| 4 |
|
Carrots; peeled, and |
|
|
; halved vertically |
| 4 |
|
Celery ribs |
| 4 |
md |
Onions; quartered |
| 2 |
lg |
Russet potatoes; peeled, quartered |
| 4 |
|
Parsnips; peeled and halved |
| 2 |
c |
Water |
INSTRUCTIONS
Heat oven to 400 degrees. Push 6 cloves garlic under skin of each chicken,
3 on each breast. Place 1/4 cup each of the chopped onions, celery and
carrots, and 2 bay leaves in the cavity of each chicken. Push herbs under
skin of each breast and sprinkle some on skin; put herb stems in each
cavity. Rub skin of each chicken with 1 tablespoon oil; sprinkle each with
1/2 teaspoon salt and 6 turns pepper. Place carrots in a large roasting pan
and top, crosswise, with celery ribs to form a bed for chickens. Surround
with onions, potatoes, parsnips, and water and sprinkle with remaining 1
teaspoon salt and 12 turns black pepper. Top with chickens and roast 45
minutes. Reduce oven temperature to 350 degrees and roast until meat is
falling off the bones, about 50 to 60 minutes more. Remove from oven and
leave to rest, 10 minutes. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”