Yield: 12 servings
|4||Whole chickens -; (abt 3 1/2 lbs ea)|
|Freshly-ground black pepper|
|6||Sprigs fresh rosemary|
|6 tablespoons||Unsalted butter; room temperature|
|4||Lemons; see * Note|
|8||Garlic cloves; peeled|
|1||Yellow onion; quartered|
* Note: Instead of using lemons, you may substitute oranges or a combination of citrus.
Heat oven to 375 degrees.
Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper.
Roughly chop 2 sprigs rosemary. Remove zest from lemons, halve lemons and juice. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside.
Combine lemon halves, remaining 4 sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in middle of oven. Baste every 15 minutes, and brush with any remaining glaze.
Roast until an instant-read thermometer inserted into deepest part of breast registers 180 degrees and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature.
Serves 12 to 14.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 148 Calories (kcal); 6g Total Fat; (32% calories from fat); 1g Protein; 27g Carbohydrate; 16mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 1½ Other Carbohydrates
Recipe by: Martha Stewart
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