Oven-Roasted Chicken With Garlic Rosemary Smear
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Oven-Roasted Chicken With Garlic Rosemary Smear
  Chicken    Garlic    Rosemary  
Last updated 6/12/2012 12:59:10 AM. Recipe ID 22080. Report a problem with this recipe.
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      Title: Oven-roasted chicken with garlic rosemary smear
 Categories: E.
      Yield: 4 Servings
 
     10    Heads of roasted garlic
      2 tb Chopped rosemary
           Salt and white pepper
      6 tb Olive oil, in all
      1    Whole chicken, about 3
           Pounds
      8    Whole new potatoes,
           Quartered
      1    Onion, quartered
           Essence
      1 c  Dark chicken stock
      2 tb Chopped chives
      2 tb Brunoise red peppers
 
  Preheat the oven to 400 degrees. Place the roasted garlic and
  rosemary in a food processor with a metal blade. Puree until smooth.
  Add 4 tablespoons olive and puree into a paste. Season with salt and
  pepper. Season the entire chicken, potatoes, and onions with salt and
  pepper. Stuff the potatoes and onions in the cavity of the chicken.
  Tie the chicken with butchers twine, for overall cooking and closing
  the cavity. Rub the entire chicken with the garlic smear, except for
  1 tablespoon, and place in a shallow roasting pan. Roast the chicken
  for about 45-50 minutes or until the juices run clear. Remove the
  chicken from the pan and place the pan on the stove. Deglaze the pan
  with the chicken stock and remaining garlic smear. Season with salt
  and pepper. Remove the butcher's twine. Place the potatoes and onions
  in the center of the platter. Carve the chicken into 8 pieces. Lay
  the chicken around the potatoes. Spoon the sauce over the chicken and
  potatoes. Garnish with chives and peppers.
  
  Yield: 4 portions
  




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Recipe ID 22080 (Apr 03, 2005)

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