| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
– 8 servin |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Chickens;, (3 lb) fat trimmed |
| 2 |
tb |
Seasoned salt |
| 2 |
tb |
Lemon pepper |
| 4 |
lg |
Shallots; halved |
| 1 |
lg |
Bunch tarragon |
INSTRUCTIONS
Published in the Los Angeles Times on July 22, 1998, in an article written
by Abby Mandel
1. Rub oil on chickens inside and out.
2. Combine seasoning salt and lemon pepper in small bowl and use to season
chickens inside and out. (chickens may be prepared to this point several
hours ahead or overnight and refrigerated. Let stand at room temperature 30
minutes before roasting).
3. Place chickens breast side down on rack in shallow roasting pan. Fill
cavity of each chicken with half of shallots and half of tarragon. Tuck
wings under and the legs together.
4. Roast chickens at 425 degrees until lightly browned, about 30 minutes.
Insert large kitchen fork into each chicken cavity and turn breast side up.
5. Return to oven and roast until darkly browned and meat thermometer
inserted into innermost part of thigh registers 165 degrees, about 30
minutes.
6. Transfer chickens to platter and let rest 10 minutes before slicing.
7. Chickens may be served warm, room temperature, or chilled.
431 calories; 183 mg sodium; 130 mg cholesterol; 31 grams fat; 3 grams
carbohydrates; 33 grams protein; 0.25 gram fiber.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Aug
09, 1998, converted by MM_Buster v2.0l.
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