Yield: 4 - 6
|1 \N||Roasting chicken; 5-6 lbs|
|6 \N||Lemons; halved (up to 8)|
|¾ cup||White wine or chicken stock|
|6 \N||Cloves of garlic; chopped|
|1 \N||Shallot; chopped (you can substitute green onions aka scallions, or chives)|
|2 teaspoons||Sesame seeds|
|½ teaspoon||Ground cumin|
|½ teaspoon||Red pepper flakes|
|¼ cup||Olive oil; approximately|
Source: St Mary Mead Archives
Preheat oven to 425:F.
Mash chopped garlic and shallot into a paste. Add sesame seeds, and grind into paste. Seeds will not completely grind finely. Combine the rest of the herbs and spices into the paste and mix well.
Dribble olive oil slowly into paste until a spreadable mixture is obtained.
Rinse chicken and pat dry with paper towels. Stuff cavity with lemon halves. Cavity will be quite full.
Spread "pesto" over chicken. Pour the wine or stock into roasting pan.
Place chicken in oven; roast at 425:F for 15 minutes, then lower heat to 350:F. Cook about an hour-and-a-half (juices will run clear when leg is pierced) or, if using thermometer to 150:F.
Take chicken out of oven, and let rest for 10-15 minutes before carving.
Deglaze the roasting pan with more wine or stock (place pan on stove with high heat, pour liquid into pan and scrape all brown bits up from the bottom of the pan). Reduce sauce until very slightly syrupy. Strain sauce through sieve into gravy boat.
Posted to JEWISH-FOOD digest V97 #250 by Brian Mailman <bmailman@...> on Sep 16, 1997