• BH&G 3500

    From Dave Drum@1:3634/12 to All on Mon Aug 2 06:11:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ceder Roasted Chicken
    Categories: Poultry, Vegetables, Herbs
    Yield: 4 Servings

    5 lb Roasting chicken
    2 1/2 ts Salt
    1/2 ts Black pepper
    2 md Yellow onions
    10 Sprigs fresh thyme
    5 Garlic bulbs
    3 Carrots; peeled, in 2"
    - pieces
    2 Ribs celery; in 2" pieces
    1/4 c Chicken broth; + add'l for
    - roasting, if needed
    3 tb Olive oil
    2 Sprigs fresh sage
    3 Bay leaves
    2 ts Thyme leaves

    Set oven @ 425ºF/218ºC.

    Season chicken inside and out with 1 1/2 teaspoons of the
    salt and the pepper. Cut one half of one of the onions
    into two pieces and place in the cavity of the chicken,
    along with the thyme sprigs. Tie legs together with clean
    cotton kitchen string. Place chicken, breast side up, on
    a rack in a roasting pan.

    Cut remaining 1 1/2 onions into wedges. Trim 1/4 inch off
    each of the top of the garlic bulbs. In a large bowl
    combine onion wedges, garlic, carrots, celery, broth,
    olive oil, sage, bay leaves, thyme leaves, and remaining
    1 teaspoon salt. Arrange vegetables around chicken; spoon
    liquid over chicken.

    Roast for 1 1/4 to 1 3/4 hours or until chicken is no
    longer pink, stirring vegetables a few times and adding
    small amounts of chicken broth if pan begins to get too
    brown.

    Remove from oven and let rest 10 minutes. Remove bay
    leaves and sage sprigs. Carve and serve with vegetables
    and pan juices.

    Makes: 4 servings

    Better Homes & Gardens | April 2017

    MM Format by Dave Drum - 22 April 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Recipe for a grilled cheese sandwich? Its name is the recipe!
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)