BH&G 3500
From
Dave Drum@1:3634/12 to
All on Mon Aug 2 06:08:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ceder Roasted Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 4 Servings
5 lb Roasting chicken
2 1/2 ts Salt
1/2 ts Black pepper
2 md Yellow onions
10 Sprigs fresh thyme
5 Garlic bulbs
3 Carrots; peeled, in 2"
- pieces
2 Ribs celery; in 2" pieces
1/4 c Chicken broth; + add'l for
- roasting, if needed
3 tb Olive oil
2 Sprigs fresh sage
3 Bay leaves
2 ts Thyme leaves
Set oven @ 425ºF/218ºC.
Season chicken inside and out with 1 1/2 teaspoons of the
salt and the pepper. Cut one half of one of the onions
into two pieces and place in the cavity of the chicken,
along with the thyme sprigs. Tie legs together with clean
cotton kitchen string. Place chicken, breast side up, on
a rack in a roasting pan.
Cut remaining 1 1/2 onions into wedges. Trim 1/4 inch off
each of the top of the garlic bulbs. In a large bowl
combine onion wedges, garlic, carrots, celery, broth,
olive oil, sage, bay leaves, thyme leaves, and remaining
1 teaspoon salt. Arrange vegetables around chicken; spoon
liquid over chicken.
Roast for 1 1/4 to 1 3/4 hours or until chicken is no
longer pink, stirring vegetables a few times and adding
small amounts of chicken broth if pan begins to get too
brown.
Remove from oven and let rest 10 minutes. Remove bay
leaves and sage sprigs. Carve and serve with vegetables
and pan juices.
Makes: 4 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
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