This makes a superb roasted chicken. You must use fresh
rosemary in order to get the flavor impact needed. Serve with
roasted potatoes.
Preparation Time: 2 Hours Serving Size: 6
- 1 roasting chicken
- salt and pepper
- 1/2 cup olive oil
- 5 heads garlic broken into cloves
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- 3 sprigs fresh rosemary
- 4 lemons, halved
- 1/4 cup walnut oil
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Heat oven to 375°.
Wash chicken and remove any visible clumps of fat. Wash fat, pat dry and set
aside. Salt and pepper the cavity, pour in a spoonful of olive oil and stuff
in a handful of garlic and rosemary. Squeeze in the juice of a lemon and add
the lemon halves. Truss the chicken. Brush the chicken with olive oil,
sprinkle with salt and pepper, and set it breast side up in a large
casserole pan. Flatten the reserved fat with your fist and lay them over the
breast. Smash the rest of the garlic cloves with the flat of your knife and
lay them over and around the chicken with the rosemary. Squeeze the rest of
the lemons, tossing the halves around the chicken also. Set the casserole in
the lower 1/3 of the oven. Basting is not necessary; however, feel free to
do quick basting with the accumulated juices. After an hour turn the
temperature up to 400° and continue roasting letting the chicken brown. When
chicken is done (juices run clear), remove from casserole to a platter.
Drain the juices from the casserole through a sieve. Use a ladle to press
garlic and herbs through to extract their juices. Whisk in walnut oil and
season to taste with salt and pepper. Serve sauce over chicken. Goes well
with roasted potatoes. |
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