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ROAST CHICKEN 1 (3 1/2 or 4 lb.) frying or roasting chicken (whole) 5 cloves garlic, peeled, but left whole olive oil 1 tsp. rosemary salt pepper Preheat oven to 375 degrees. It will take at least 1/2 hour to preheat and stabilize the oven. Thoroughly wash the chicken inside and out. With infinite patience dry the bird, particu- larly the outside with paper towels. It will not brown proper- ly unless completely dry. Put garlic in the cavity and salt and pepper the cavity generously. Add 1/2 teaspoon of rosemary to the cavity. With your hands, thoroughly wash the chicken with olive oil. Be generous in coating every exterior part, including the folds at the joints. Salt and pepper the chicken and sprinkle with another 1/2 teaspoon of rosemary. Put the chicken on its side on a rack in a roasting pan. Pour 1/4 cup of olive oil into the bottom of the roasting pan and add the neck and giblets. Put in the oven. At the end of 15 minutes, turn chicken on its other side and baste thorough- ly. At the end of the next 15 minutes, turn the chicken on its back (where it will remain until done) and again baste thor- oughly and carefully with the pan juices. Baste again in 15 minutes and at the end of the hour the chicken should be done. Remove from the roasting pan. Pour the juices from the cavity into the roasting pan and then baste the entire chicken with the juices in the roasting pan. You are now ready to serve! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |