Subject: Herbed Roast Chicken
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 01 2000 - 10:34:52 EDT
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F O O D F U N N Y
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Thanks to reader Linda Z for this one:
The teacher was telling the class about plants that have the word
"dog" in front of them: dogrose, dogwood, dog violet. She asked the
class if they could name another flower with the prefix "dog." Steven
raised his hand and said, "Sure, Miss Jones, a collieflower!"
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T O D A Y ' S R E C I P E
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This method of roasting requires a little more attention than others
due to the frequent basting, but the result is a crisp skin that makes
it well worth the extra effort.
Herbed Roast Chicken
1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4 - 6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil
Season the inside of the chicken with salt and pepper. Place the
garlic, herbs, and lemon wedges in the cavity. Truss the chicken and
place in a lightly greased roasting pan. Drizzle with the olive oil
and rub it into the skin of the chicken. Place the pan in the center
of a preheated 425F (220C) oven. Baste with the accumulated pan
juices every 10 to 15 minutes until the chicken is done, about 80 to
90 minutes. The chicken is done when the juices run clear when the
thickest part of the thigh is pricked with a knife. Remove the
chicken from the oven and allow to rest 10 minutes before carving.
Serves 4 to 6.
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