Roast chicken with garlic and rosemary
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sprigs rosemary, up to 3 | |
| 3½ | pounds | Chicken, up to 4 pounds |
| 2 | Heads garlic, cloves peeled | |
| ½ | cup | White wine |
| 2 | cups | Chicken stock |
| Salt and pepper, to taste | ||
| 3 | tablespoons | Butter |
Directions
Place rosemary inside cavity of chicken. Close cavity with toothpick. Roast in 4OO degree oven, adding a few tablespoons of stock or wine after the first 15 minutes and basting ocasionally thereafter.
When chicken is half done and juices have accumulated in pan, add the garlic and roast along with the chicken. Don't allow the pan to get dry or garlic will burn. Add wine or stock if necessary.
Roast approximately 1 hour. Skin should be golden, and juices should run clear when thickest part of thigh is pierced. Remove chicken from pan. Let rest while making the sauce.
Skim as much grease as possible from pan juices. Add white wine to the pan.
Scrape up pan drippings. Let boil down briefly. Add chicken stock, salt and pepper. Reduce sauce by almost half, until it begins to thicken a bit. Add salt and pepper. Remove from heat. Swirl in butter.
Cut chicken into serving pieces and pass sauce.
Serves 2-4.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Typos by Brenda Adams <adamsfmle@...>; mc 6/7/97 Recipe by: Ristorante Machiavelli, Seattle Posted to MC-Recipe Digest V1 #637 by Badams <adamsfmle@...> on Jun 07, 1997