Thursday, October 13, 2005

Robust Garlic Baked Chicken

Robust Garlic Baked Chicken


INGREDIENTS:

1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
1/4 cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon
into
quarters and place to the side. With hand mixer combine butter, lemon
zest,
minced garlic and 1/4 cup chopped rosemary.

Take your hand and slide it between the skin and the meat on the
breast, as
well as loosening the 'pockets' between the leg and wing joints. Scoop
some of
the rosemary butter mixture onto your fingers and begin to stuff into
the
'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of
the rosemary
butter mixture and rub on the inside of the chicken.)

Season the cavity of the chicken with the salt, pepper and paprika. Add
the
quartered lemon, rosemary sprigs and sliced garlic to the chicken
cavity. Bind
the legs with culinary twine and tuck the wings into the leg joints to
secure.


Place the chicken breast up onto the roasting rack and into the oven.
Roast
for approximately 50 minutes, or until the juices run clear. Remove the
'stuffing', carve and serve.


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