Text 7492, 72 rader
Skriven 2011-02-21 04:44:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 922
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken w/Potatoes & Onions
 Categories: Poultry, Vegetables, Wine, Potatoes
      Yield: 6 servings
 
      2    (3 1/2 lb ea) chickens
      8 sm Fresh rosemary sprigs; + 2
        tb Chopped
      3 cl Garlic; peeled, thin sliced
           +=PLUS=+
     15 cl Garlic; unpeeled
      2 ts Fine sea salt; + add'l for
           - seasoning
      1 ts Fresh ground black pepper; +
           - add'l for seasoning
      2 tb Unsalted butter; room temp
    1/2 c  Dry white wine
    1/2 c  Water
           Nonstick vegetable oil
           - spray
      3 lb Yukon Gold potatoes; peeled,
           - in 3/4" wedges
      2 lg Onions; cut through root end
           - in 1/2" wedges
    1/4 c  Extra-virgin olive oil
 
  Wash chickens; pat dry. Starting at neck end, slide fingers
  under breast skin. Slide 2 rosemary sprigs and several
  garlic slices onto each breast half. Rub outside of each
  chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper.
  Fold wing tips under; tie legs together. Wrap in plastic;
  chill 4 hours.
  
  Position 1 rack in top third and 1 rack in bottom third of
  oven; preheat to 375°F. Spread 1 tablespoon butter all over
  each chicken. Place chickens, breast side down, on rack set
  on large rimmed baking sheet. Pour wine and water onto
  baking sheet.
  
  Coat another large rimmed baking sheet with nonstick spray.
  Toss potatoes, onions, chopped rosemary, unpeeled garlic
  cloves, and olive oil in large bowl; spread vegetables on
  prepared sheet and sprinkle with salt and pepper. Place
  chickens on top rack of oven and vegetables on bottom rack.
  Roast 30 minutes. Turn chickens over; stir vegetables. Roast
  chickens until thermometer inserted into thickest part of
  thigh registers 160°F, about 45 minutes longer. Let chickens
  rest 15 minutes. Continue roasting vegetables until brown
  and tender, about 30 minutes longer.
  
  Transfer 1 chicken to cutting board; reserve second for soup
  (recipe follows). Remove rack from baking sheet; scrape pan
  juices into small bowl. Spoon off fat. Carve chicken on
  cutting board; reserve carcass for soup. Arrange chicken and
  vegetables on platter. Serve with pan juices.
  
  by Lora Zarubin
  
  Bon Appétit | September 2010
  
  Yield: Makes 6 servings plus leftovers
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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