| Munchie Roast Chicken | ||||||
| This is a variation on my mom's roast chicken, which is outstanding. You can put any veggies you want at the bottom of the pan, but potatoes are the best. | ||||||
| Ingredients: 4 or 41/2 lb. whole chicken 2 tsp. each of rosemary, sage, parsley, thyme, salt and black pepper. Sprigs of rosemary, sage, parsley and thyme. 20 garlic cloves 1 head of garlic 1 lemon 1 cup dry white wine 1/2 to 1 cup chicken broth 1-2 Tblsp butter 2 carrots whole 2 celery stalk, whole potatoes carrots celery onion chopped |
Directions: Preheat oven to 400º. Remove stuff from cavity of the chicken. Rinse chicken, pat dry, and salt and pepper inside and out. Work fingers under skin to loosen in breast and thigh areas. Rub half of chopped herbs under skin and insert garlic cloves randomly under skin. Place garlic head in the cavity with herb sprigs, 2 carrots and celery stalks, squeeze juice of 1/2 a lemon in cavity. Squeeze the other half of lemon over the whole chicken. Rub remaining herbs all over the chicken with butter. Place in a roasting pan on a rack, with chopped carrots, onion, celery and potatoes all around the chicken. Pour some olive oil and stock over the vegetables. Cook for 30 min. or until the skin begins to brown. Reduce heat to 350º and take chicken off the rack and put in the bottom of the pan. Baste with chicken stock and white wine, and cook for one more hour or until juices from the thickest part of the thigh run clear. Baste the chicken and vegetables frequently. Serve the veggies on the side. TIP: Wait 5-10 minutes before carving chicken. Juices need to redistribute as the temp goes down. |
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