Subj : BH&G 3500
To   : All
From : Dave Drum
Date : Mon Aug 02 2021 06:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceder Roasted Chicken
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 Servings
 
      5 lb Roasting chicken
  2 1/2 ts Salt
    1/2 ts Black pepper
      2 md Yellow onions
     10    Sprigs fresh thyme
      5    Garlic bulbs
      3    Carrots; peeled, in 2"
           - pieces
      2    Ribs celery; in 2" pieces
    1/4 c  Chicken broth; + add'l for
           - roasting, if needed
      3 tb Olive oil
      2    Sprigs fresh sage
      3    Bay leaves
      2 ts Thyme leaves
 
  Set oven @ 425ºF/218ºC.
  
  Season chicken inside and out with 1 1/2 teaspoons of the
  salt and the pepper. Cut one half of one of the onions
  into two pieces and place in the cavity of the chicken,
  along with the thyme sprigs. Tie legs together with clean
  cotton kitchen string. Place chicken, breast side up, on
  a rack in a roasting pan.
  
  Cut remaining 1 1/2 onions into wedges. Trim 1/4 inch off
  each of the top of the garlic bulbs. In a large bowl
  combine onion wedges, garlic, carrots, celery, broth,
  olive oil, sage, bay leaves, thyme leaves, and remaining
  1 teaspoon salt. Arrange vegetables around chicken; spoon
  liquid over chicken.
  
  Roast for 1 1/4 to 1 3/4 hours or until chicken is no
  longer pink, stirring vegetables a few times and adding
  small amounts of chicken broth if pan begins to get too
  brown.
  
  Remove from oven and let rest 10 minutes. Remove bay
  leaves and sage sprigs. Carve and serve with vegetables
  and pan juices.
  
  Makes: 4 servings
  
  Better Homes & Gardens | April 2017
  
  MM Format by Dave Drum - 22 April 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Recipe for a grilled cheese sandwich? Its name is the recipe!
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