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Fresh Herb and Garlic Roast Chicken
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Brief Description
Roast chicken is a favorite with us and we use many variations. This year, the sage and rosemary have been so productive in our container garden that we have been using them a lot. I am also fond of garlic, in moderation. A year or two ago, I learned a great, quick way to peel fresh garlic using two steel mixing bowls (someone posted a YouTube video). Well, the bowls are cumbersome, so I pressed a square plastic jar that held peanuts into service. It\'s about 4x4x6 inches. Throw whatever portion of the garlic clove you need in there and shake it vigorously for 30-60 seconds and out comes peeled garlic. Marvelous! Made me give up using pre-chopped garlic. Well, our latest variant makes use of all this.
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Main Ingredient
A roasting chicken.
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Store-bought herbs should work too, but this recipe was devised to make use of the fresh, which grow easily in pots here in North Texas (if you remember to water them in the summer time!)
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Posted By: pistordomesticus
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Posted On: Nov 13, 2012
Number of Servings:
Ingredients:
- 1 whole - chicken Wash and remove giblets
- 4 bunches - sage leaves pick young leaves, rinse to clean
- 1 cloves - garlic peeled, 2-6 clovelets as you like
- 6 sprigs - fresh rosemary about 6 inches long
- 1/2 whole - onion red, white, yellow; as you prefer
- 3 spears - celery
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Directions:
Cut 2-3 clovelets of peeled garlic into fine slices and then cut these in half. Place the piece sunder the skin of the chicken, between the skin and the meat. Usually, the skin is quite loose and this is easy. Sometimes, you may have to poke harder or make a few small incisions with a small knife. Do the same with the sage leaves, placing them evenly around the breasts, legs, and wings. Stuff the bird with 1/2 onion and a the remaining garlic and the celery. Add a few leaves of sage.
Place 2 sprigs of rosemary on a roasting rack/pan and set the bird on top. Tuck sprigs under the wings and lay two more along the drumsticks.
Roast at 400 F 90-120 minutes, until done (if the bird comes with a thermometer, use that as your guide.)
Let cool 10-20 minutes. Serve with potatoes and veggies of choice.
Simple, effective, and flavorful. Done this way, the garlic flavor is mild and the bird is tender and juicy with a crisp golden skin.
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