Herb Roasted Chicken
* exported from bigoven * 
recipe by :michael lomonaco 
serving size :6 
cuisine : 
main ingred. : 
categories :poultry chicken 
amount measure ingredient -- preparation method 
1   capon - --6 lbs
4   garlic cloves --crushed
1   onion --coarsely chopped
3   bay leaves
1 Tbsp  dried thyme
1 Tbsp  dried rosemary
1 Tbsp  dried sage
3 Tbsp  olive oil
  salt --to taste
  freshlyground black pepper --to taste
  several sprigs of fresh thyme
  several sprigs of fresh rosemary
  several sprigs of fresh sage
1-1/2 cup  chicken broth
  butchers twine
preheat the oven to 425 degrees and place a heavy roasting pan to 
preheat in the oven. season the capon cavity with salt and pepper. 
put the crushed garlic, chopped onion and dry herbs inside the cavity. 
using the twine, tie the legs closed. rub the entire outside of the 
capon with an even coat of the olive oil. pick the fresh herbs from 
their stems, coarsely chop them, and sprinkle them evenly on the 
chicken. place the chicken into the pre-heated roasting pan and roast 
at 425 degrees for 45 minutes. reduce the temperature to 350 degrees 
and continue to roast for an additiional 1 1/2 hours, or until a meat 
thermometer registers 165 degrees and the juices run clear when the 
thigh is pierced. allow to rest on a platter for 15 to 20 minutes 
before carving. while the chicken is resting, place the roasting pan 
on top of the stove, remove any chicken fat with a spoon, and, over 
medium heat, deglaze the pan drippings with the chicken broth. use a 
spoon to scrape up all the crusty bits (that's where the most 
concentrated flavor is) and bring to a boil. remove from the heat and 
strain the liquid into a gravy boat to pass at the table. this recipe 
yields 6 to 8 servings. 
recipe source: michaels place with michael lomonaco 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
(ID: 5521) Mirror: rec.food.recipes: Tue, Oct 26, 2004

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