Yield: 1 servings
|1 \N||Onion; sliced|
|6 \N||Garlic cloves; sliced|
|1 \N||Chicken; (4-pound)|
|1 large||Bunc watercress; trimmed, chopped|
|¼ cup||Unsalted butter; room temperature|
|\N \N||; (1/2 stick)|
|1 large||Bunc watercress; trimmed|
Preheat oven to 350F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
Bon Appetit May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.