Garlic Roasted Chicken
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| Tue, 09-21-2004 - 11:07pm |
The fall makes me think of comfort food - - - this now famous recipe sure is comforting! And makes a great soup too.
Garlic Roasted Chicken <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
1 4-5 lb. roasting chicken
2 heads garlic
1 large onion
1 tsp. tarragon
2 lemons, halved
6 small sprigs of fresh rosemary (you can use dried rosemary)
1 cup chicken broth
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Place lemon halves and rosemary sprigs inside chicken. Tie legs closed. Sprinkle chicken generously with salt, pepper and tarragon.
Separate garlic heads into individual cloves. Remove excess white/papery skin, leaving a thin layer of skin. Place garlic in bottom of baking pan. Chop onion, add to baking pan. Pour chicken broth in pan. Put chicken on top, cover with foil.
Bake on center rack of oven at 350* for 30 minutes. Remove foil, stir and baste. Bake uncovered 2 hours, basting frequently.
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Chicken with Rice and Vegetable Soup
12 cups chicken stock
Chicken (white and dark meat)
1 cup rice or orzo (brown or whole grain) - or eliminate
Carrots, chopped
Celery, chopped
Onion, chopped
Combine all and let simmer for as long as you like!

