Chicken with rosemary
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Chicken with rosemary
  Spices    Chicken    Rosemary    Canadian  
Last updated 6/12/2012 12:56:25 AM. Recipe ID 18614. Report a problem with this recipe.
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      Title: Chicken with rosemary
 Categories: Spice, Main dish, Chicken, Canadian
      Yield: 4 Servings
 
      3 lb Roasting chicken
      5    Fresh rosemary sprigs
      1 tb Butter; melted
      1 tb Oil
    1/2 c  White wine
    3/4 c  Chicken stock
    3/4 c  Whipping cream
           Salt & white pepper to taste
           Rosemary sprigs; for garnish
 
  Preheat oven to 400 F.
  
  Put 2 whole rosemary sprigs into cavity of chicken. Truss (skewer or
  tie with string) chicken to secure wings and legs. Brush all over
  with half the butter and oil. Reserve remainder for basting. Separate
  rosemary leaves from remaining stems and place into tucks of wings
  and legs, and on top of breast.  Place chicken, breast side up, in a
  roasting pan.
  
  Roast 30 minutes in preheated oven.  Tip pan to let juices flow out
  from chicken cavity; baste.  Turn heat down to 350 degrees; roast 35
  to 40 minutes longer or until juices run clear. Remove chicken from
  pan to heatproof platter and keep warm.
  
  Place pan on top of stove.  Spoon off surface fat. Bring to a boil,
  scraping up chicken bits from bottom of pan. Deglaze by adding wine
  and stock and continuing to scrape up bits. Cook, over high heat,
  until reduced by half.  Pick out any rosemary leaves. Add whipping
  cream and reduce over high heat until of desired consistency. (The
  longer it cooks, the more flavorful and thick).  Season with salt and
  pepper.
  
  Serve sauce with chicken, garnished with more rosemary sprigs.
  
  A simple but satisfying dish.  Good with rice, glazed carrots and
  steamed broccoli.
  
  From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
  Toronto: James Lorimer & Company, Publishers, 1985. Pg. 98. ISBN
  0-88862-788-2. Posted by Cathy Harned.
 




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Recipe ID 18614 (Apr 03, 2005)

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