Text 17779, 54 rader
Skriven 2011-11-14 16:56:33 av Dave Drum (1:18/200.0)
Ärende: SFGate 1057
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Roasted Chicken w/Tomatoes & Melted Eggplant
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 servings
 
      3 lb Whole chicken
      1 bn Fresh thyme; + 4 tb thyme
           - leaves
      1 ts (ea) salt & black pepper
      2 md Eggplants; peeled, in 1"
           - cubes
      8 md Very ripe tomatoes; chopped
      8 cl Garlic; peeled, chopped
      2 lg Onions; peeled, chopped
 
  By Georgeanne Brennan, Chronicle contributor
  
  This dish is wonderfully simple to prepare, and may be
  cooked on top of the stove or in the oven. The
  garlic-laden vegetables melt into a thick confit that is
  especially delicious spread on toast.
  
  Preheat oven to 350øF/175øC.
  
  Choose a heavy-bottomed roasting pan large and deep enough
  to hold the chicken and vegetables. Remove any large
  pieces of fat from the chicken cavity. Put the bunch of
  thyme into the cavity. Sprinkle chicken with salt and
  pepper, then place in the pan and surround with the
  chopped vegetables. Sprinkle with thyme leaves.
  
  Roast, or cover and cook on top of the stove over
  medium-low heat, for about 1 hour and 15 minutes, stirring
  the vegetables every 10 or 15 minutes. Taste vegetables
  for salt and pepper, seasoning if necessary.
  
  Serve the chicken and vegetables on a heated platter,
  accompanied by a basket of toasted, sliced baguettes or
  other bread.
  
  Serves 4 or 5.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In vino veritas (in wine there is truth) - Pliny the Elder
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