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Archive for the ‘Whole’ Category

Serves 4 

  • 1 (3 lb) whole chicken
  • 1/2 cup butter or margarine, softened
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  1. Preheat broiler.  Cut chicken into serving pieces.  Line a broiler pan with foil.  Place chicken on prepared pan. 
  2. Combine butter, garlic, parsley, rosemary and thyme; mix well. 
  3. Spread top of chicken pieces evenly with a small amount of butter-herb mixture. 
  4. Broil chicken, turning and coating frequently with remaining butter-hear mixture, until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

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Serves 4

  • 1 stalk celery
  • 1 (3 1/2 lb) roasting chicken
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1 tbsp butter, softened, divided
  • 1 onion, quartered
  1. Preheat oven to 475°F.  Slice celery.  Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp butter, sliced celery and onion.  Rub outside of chicken with remaining butter. 
  2. Tuck wing tips under back of chicken.  Place chicken breast side-down on rack in roasting pan. 
  3. Add enough water to cover bottom of pan.  Roast for 10 minutes.  Reduce temperature to 375°F.  Roast for 20 minutes longer. 
  4. Turn chicken breast-side up.  Roast until chicken is browned, about 30 minutes longer. 

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