Best roast chicken (turkey)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick Butter | |
| 1 | tablespoon | Parsley |
| 1 | tablespoon | Chopped Chives |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Thyme |
| 3 | Cloves Garlic chopped (I use many more) | |
| Salt | ||
| Freshly Ground Pepper | ||
Directions
PER 5 LBS OF BIRD
USE DRIED HERBS
Melt butter in saucepan with herbs. Add garlic, saute for a minute. Remove from heat before cooking or browning. Clean bird, Salt and pepper it, spoon butter and herbs over bird. Bake at 325 for half hour. Then baste every 20 minuts until done.
This chicken/turkey recipe is amazingly delicious! Everyone who smells the preparation and the cooking of this recipe croon every time I make it.
ENJOY!!!
The Gravy
Drippings from the pan Chicken broth - (boullion or canned) White wine or Dry Vermouth
Add broth to drippings and loosen them from the pan. Add white wine or vermouth. Cook till boiling and for about 5 minutes. Separate fat from gravy and serve. You could also add flour if that is the way you like your gravy.
Posted to MC-Recipe Digest V1 #929 by CL Aguilar <clja@...> on Nov 28, 1997