Recipe - Best Roast Chicken (Turkey)

PER 5 LBS OF BIRD
1 Stick Butter

USE DRIED HERBS
1 tablespoon Parsley
1 tablespoon Chopped Chives
One half teaspoon Rosemary
One half teaspoon Thyme
3 Cloves Garlic chopped (I use
many more)
Salt
Freshly Ground Pepper

Melt butter in saucepan with herbs. Add garlic, saute for a minute. Remove
from heat before cooking or browning. Clean bird, Salt and pepper it, spoon
butter and herbs over bird. Bake at 325 for half hour. Then baste every 20
minuts until done.

This chicken/turkey recipe is amazingly delicious! Everyone who smells the
preparation and the cooking of this recipe croon every time I make it.
ENJOY!!!

The Gravy

Drippings from the pan Chicken broth (boullion or canned) White wine or
Dry Vermouth

Add broth to drippings and loosen them from the pan. Add white wine or
vermouth. Cook till boiling and for about 5 minutes. Separate fat from
gravy and serve. You could also add flour if that is the way you like your
gravy.

Posted to MCRecipe Digest V1 #929 by CL Aguilar clja@worldnet.att.net on
Nov 28, 1997