Roast Garlic Chicken And Vegetables
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Roast Garlic Chicken And Vegetables
  Roast    Garlic    Chicken    Vegetables  
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21134. Report a problem with this recipe.
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      Title: Roast garlic chicken and vegetables
 Categories: E.
      Yield: 4 Servings
 
      2    2 1/2-pound whole chickens,
           Cleaned and rinsed
     12    Garlic cloves, peeled
    1/2 c  Coarsely chopped onions
    1/2 c  Coarsely chopped celery
    1/2 c  Coarsely chopped carrots
      4    Bay leaves
      2    Sprigs fresh rosemary,
           Leaves chopped and stems
           Reserved
      2    Sprigs fresh oregano. leaves
           Chopped and stems reserved
      2 tb Olive oil
      2 ts Salt
           Black pepper
      4    Carrots, peeled and halved
           Vertically
      4    Ribs celery
      4 md Onions, quartered
      2 lg Russet potatoes, peeled and
           Quartered
      4    Parsnips, peeled and halved
      2 c  Water
 
  Heat oven to 400 degrees. Push 6 cloves garlic under skin of each
  chicken, 3 on each breast. Place 1/4 cup each of the chopped onions,
  celery and carrots, and 2 bay leaves in the cavity of each chicken.
  Push herbs under skin of each breast and sprinkle some of skin; put
  herb stems in each cavity. Rub skin of each chicken with 1 tablespoon
  oil; sprinkle each with 1/2 teaspoon salt and 6 turns pepper. Place
  carrots in a large roasting pan and top, crosswise, with celery ribs
  to form a bed for chickens. Surround with onions, potatoes, parsnips,
  and water and sprinkle with remaining 1 teaspoon salt and 12 turns
  black pepper. Top with chickens and roast 45 minutes. Reduce oven
  temperature to 350 degrees and roast until meat is falling off the
  bones, about 50 to 60 minutes more. Remove from oven and leave to
  rest, 10 minutes.
 




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Recipe ID 21134 (Apr 03, 2005)

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