|
Crispy Oven Roasted Chicken
|
1 chicken, 3 lb.
Salt and freshly gound pepper
5 cloves garlic coarsely chopped
2 sprigs rosemary
1/2 lemon
2 tbs. unsalted butter
|
2 carrots, coarsely chipped
2 ribs celery, coarsely chopped
1 large onion, coarsely chopped
3/4 c. white wine
2 tbs. falt-leaved parsley
|
1. Season chicken cavity with salt and pepper, add
1/2 the garlic and all the rosemary, and squeeze in the lemon juice.
Leave squeezed lemon half inside cavity. Place chicken on a cake
rack over a plate and leave uncovered in refrigerator overnight,
or far at least 8 hous to tighten the skin and seal in the moisture.
2. Preheat the oven to 450 degrees F.
3. Put 1 tbs. butter in bottom of shallow rasting
pan. Add carrots, celery, onion, and remaining garlic. Brush remaining
butter over chicken and place bird, breast up, on the vegetables,
and continue roasting until chicken is done.
5. Turn off oven, transfer chicken to a platter, and
keep warm in oven while finishing sauce. Scrape vegetables and pan
drippings into a food processor, or blender and puree until almost
smooth. Season with salt and pepper, then stir in parsely.
6. Cut chicken into serving pieces and put on plate.
Spoon on a small amount of sauce and pass remainder at table.
*Recipe courtesy of D'Artagnan*
|
