printer friendly format  

Herb-Roasted Chicken - meat

Posted by : BGL

This is an excellent recipe for Roast Chicken!  I used a little less 
oil, about half.. I also used only 1 bayleaf ..I am  lucky to have a 
baylaurel bush/ tree growing  right outside my kitchen door.. The leaves 
are large and fresh. The chicken was wonderful.
Try it for your next Shabbat Dinner!
    Barbara

                           HERB ROASTED CHICKEN

Recipe By     : Michaels Place-tvfn
Serving Size  : 6    Preparation Time :1:45
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    roasting chicken
   4      cloves        garlic -- crushed
   1      medium        onion -- coarsely chopped
   3                    bay leaves
   1      tablespoon    dried thyme -- rosemary and sage
   3      tablespoons   olive oil
                        Salt and freshly ground black pepper to
                        taste
                        Several sprigs fresh thyme -- rosemary and sage
   1      cup           chicken broth
                        Butcher's twine

Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in
the oven. Season the inside of the chicken cavity with salt and pepper. Put
the crushed garlic, chopped onion and dry herbs inside the cavity of the
chicken. Using the twine, tie the legs closed. Use the olive oil to rub the
entire outside of the chicken with an even coat of oil. Pick the herb from
the stem and coarsely chop them before sprinkling the herb liberally and
evenly on the chicken. Place the chicken into the preheated roasting pan and
roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven
temperature to 350 degrees and continue to roast for an additional 1 hour.
Remove from the oven and pierce the thigh: if the juices run clear when
pierced allow to rest on a platter for 15 to 20 minutes before carving. If
the juices are still pink return to the oven for more roasting time.
While the chicken is resting, place the roasting pan on top of the stove,
remove any chicken fat with a spoon, and, over medium heat, deglaze the pan
drippings with the chicken broth. Use a spoon to scrape up all the crusty
bits (that's where the most concentrated flavor is) and bring to a boil.
Remove from the heat and strain the liquid into a gravy boat to pass at the
table.
Yield: 4 to 6 servings

                   - - - - - - - - - - - - - - - - - - 

Per serving: 567 Calories; 43g Fat (69% calories from fat); 41g Protein; 
3g Carbohydrate; 163mg Cholesterol; 505mg Sodium

Return to RFCJ Archive Page