Recipe - Oven-Roasted Chicken With Garlic Rosemary Smear

10 Heads of roasted garlic
2 tablespoon Chopped rosemary
Salt and white pepper
6 tablespoon Olive oil,; in all
1 Whole chicken,; about 3
pounds
8 Whole new potatoes,;
quartered
1 Onion,; quartered
Essence
1 cup Dark chicken stock
2 tablespoon Chopped chives
2 tablespoon Brunoise red peppers

Preheat the oven to 400 degrees. Place the roasted garlic and rosemary in a
food processor with a metal blade. Puree until smooth. Add 4 tablespoons
olive and puree into a paste. Season with salt and pepper. Season the
entire chicken, potatoes, and onions with salt and pepper. Stuff the
potatoes and onions in the cavity of the chicken. Tie the chicken with
butchers twine, for overall cooking and closing the cavity. Rub the entire
chicken with the garlic smear, except for 1 tablespoon, and place in a
shallow roasting pan. Roast the chicken for about 4550 minutes or until
the juices run clear. Remove the chicken from the pan and place the pan on
the stove. Deglaze the pan with the chicken stock and remaining garlic
smear. Season with salt and pepper. Remove the butcher's twine. Place the
potatoes and onions in the center of the platter. Carve the chicken into 8
pieces. Lay the chicken around the potatoes. Spoon the sauce over the
chicken and potatoes. Garnish with chives and peppers.

Yield: 4 portions
Recipe By :ESSENCE OF EMERIL SHOW #EE2429

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:57:59 0500

From: Meg Antczak meginny@frontiernet.net