Recipe - Roast Chicken With Garlic And Rosemary

2 Sprigs rosemary, up to 3
3 One half pound Chicken, up to 4 pounds
2 Heads garlic, cloves peeled
One half cup White wine
2 cup Chicken stock
Salt and pepper, to taste
3 tablespoon Butter

Place rosemary inside cavity of chicken. Close cavity with toothpick. Roast
in 4OO degree oven, adding a few tablespoons of stock or wine after the
first 15 minutes and basting ocasionally thereafter.

When chicken is half done and juices have accumulated in pan, add the
garlic and roast along with the chicken. Don't allow the pan to get dry or
garlic will burn. Add wine or stock if necessary.

Roast approximately 1 hour. Skin should be golden, and juices should run
clear when thickest part of thigh is pierced. Remove chicken from pan. Let
rest while making the sauce.

Skim as much grease as possible from pan juices. Add white wine to the pan.
Scrape up pan drippings. Let boil down briefly. Add chicken stock, salt and
pepper. Reduce sauce by almost half, until it begins to thicken a bit. Add
salt and pepper. Remove from heat. Swirl in butter.

Cut chicken into serving pieces and pass sauce.

Serves 24.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0936528028

Typos by Brenda Adams adamsfmle@sprintmail.com; mc 6/7/97

Recipe by: Ristorante Machiavelli, Seattle Posted to MCRecipe Digest V1
#637 by Badams adamsfmle@sprintmail.com on Jun 07, 1997