Chicken roasted with basil garlic butter and le
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Chicken roasted with basil garlic butter and le
  Seasonings    Chicken    Garlic    Butter    Poultry  
Last updated 6/12/2012 1:13:57 AM. Recipe ID 42623. Report a problem with this recipe.
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      Title: Chicken roasted with basil garlic butter and le
 Categories: Seasonings, Main dish, Poultry
      Yield: 4 Servings
 
    1/2 c  Fresh whole basil leaves
      6    To 8 whole basil leaves
      1    Garlic clove, peeled
           -- finely chopped
      3 tb Unsalted butter; room temp.
      2    To 3 lb. roasting chicken
      1    Whole lemon
           Fresh ground pepper
 
  Wash & pat dry the basil, reserving large whole leaves for the
  roasting pan and for the chicken cavity.
  
  Mince remaining basil.  In a small bowl, with a wooden mallet or
  spoon (or using a mortar and pestle), blend minced basil, garlic and
  butter. Chill until slightly firm (this can be prepared ahead of time
  and refrigerated or frozen).  Have chicken at room temperature. Rinse
  thoroughly and pat dry with paper towel.
  
  With fingers, gently separate skin from meat, beginning at neck and
  continuing down over breast. Separate skin through to the meaty
  portion of the drumsticks. Place small bits of chilled basil butter
  between breast and leg meat and skin, being careful not to tear skin.
  
  Halve lemon, placing one piece in cavity of bird, along with 3 or 4
  whole basil leaves.  Truss chicken with string to secure wings and
  legs.
  
  Place remaining basil on bottom of roasting pan; set chicken,
  breast-side up, over top.  Drizzle with juice of remaining half lemon
  and sprinkle with pepper to taste.
  
  Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350
  degrees and roast another 30 to 35 minutes or until drumsticks move
  easily in their sockets.  During this cooking period, baste
  frequently with pan juices. Let chicken stand 10 minutes before
  carving. Serve with defatted pan juices.
  
  The author writes:  "If you have any leftovers from this tasty bird,
  chop and use them for chicken salad, sprinkled with toasted almonds
  or pine nuts."
  
  From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
  Toronto: James Lorimer & Company, Publishers, 1985. Pg. 8. ISBN
  0-88862-788-2. Posted by Cathy Harned.
  




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Recipe ID 42623 (Apr 03, 2005)

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