Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole chicken; about 4 pounds |
| 2 tablespoons | Unsalted butter |
| \N \N | Salt and pepper |
| \N \N | Essence |
| 1 \N | Yellow onion; cut into fourths |
| 3 \N | Tangerines; cut into fourths |
| 4 \N | Sprigs of fresh rosemary |
| 1 cup | Fresh tangerine juice |
| 1 tablespoon | Honey |
| \N \N | Salt and pepper |
| 8 \N | Roasted new potatoes; cut into wedges, warm |
| 1 cup | Assorted roasted baby root vegetables; i.e. baby carrots, red and golden beets, warm |
| 2 \N | Fresh rosemary sprigs |
ESSENCE OF EMERIL SHOW#EE2311
Preheat the oven to 400 degrees F. Rub the entire chicken with the butter.
Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and tangerines with salt and pepper. Stuff the cavity with the onions, tangerines, and fresh rosemary. Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, bast the entire bird with the pan drippings. Bast every ten minutes. For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, tangerine juice, and honey . Season with salt and pepper. Reduce the sauce to ½ cup, about 8 to 10 minutes. Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with Essence and fresh rosemary.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 28, 1998