Recipe - Oven Roaster Wfresh Herbs And Garlic And Roasted Potatoes (Mf)

7 One half pound Oven roaster chicken or
capon
1 cup Fresh herbs on stalks; or 1
tablespoon dried thyme,
rosemary and tarragon
5 Whole garlic cloves; in
skins, (up to 6)
1 cup Liquid for deglazing;
(water, broth, wine or a
combo)
1 tablespoon Unsalted butter
Salt and freshly ground
black pepper
One fourth cup Chopped parsley
2 pound Yukon gold potatoes;
scrubbed, cut in 1/4th
lengthwise so they are like
wedges

Remove wing tips (save for stock) and cut out wish bone. Preheat the oven
to 500 degrees. Remove giblet package (save all but liver for stock pot).
Pat the capon dry. Remove fat from tail and neck of chicken. Stuff cavity
with herbs and garlic cloves. Season skin with salt and immediately set
roaster in pan and set in oven.

After 15 minutes, remove the pan from the oven (making sure to close oven
door), give bird a shake so it does not stick to bottom of pan and return
to oven for 30 minutes. Meanwhile, scrub potatoes clean, leave skin on and
cut, lengthwise into quarters so you have long potato wedges. Remove bird
from oven again (making sure to close oven door) and scatter however many
potatoes will fit on bottom of pan; set those which don't fit in an iron
skillet with 1/8th inch of water on the bottom of skillet.

Return bird and potatoes to oven and roast for an hour more. Remove bird
from oven and transfer to carving board; let rest for 20 minutes. Strain
out juices and discard fat. Return juices to roasting pan. Scoop herbs and
garlic out of bird cavity and add to roasting pan. Reduce juices by half.
Season with salt and pepper. With slotted spoon, remove herbs and garlic.
Right before serving whisk in butter and parsley.

Slice legs and breast and transfer to platter. Surround pieces of poultry
by roasted potatoes. Serve gravy separately; serve also with salad on the
same plate. After dinner, remove all skin and fat from what remains of
bird. Remove flesh from the bones and store, tightly wrapped in plastic, in
the refrigerator. Keep bones for a quick stock.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6639 Posted to MCRecipe Digest
V1 #749 by 4paws@netrax.net (ShermeyerGail) on Aug 19, 1997