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Location: Peoria, IL, United States

Saturday, January 16, 2010

I might be addicted to poultry.

I know I know, I told you that the next recipe was going to be for carrots. Buuuuuut...I've been holding onto this one to post for awhile, and a friend of mine mentioned to me today that she had a few chickens in her freezer that she needed to use. So I'm posting this for my Twitter mom!

This chicken came out super moist and PERFECT! Most of Ina's recipes do though. They are a little more complicated than most, but are worth the extra effort always.

Lemon and Garlic Roast Chicken

1 roasting chicken
Kosher salt
Black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 Tbsp butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat oven to 425.

Remove giblets. Rinse chicken in and out, pat dry. Place in large roasting pan. Liberally salt and pepper inside of chicken. Stuff cavity with thyme, 1 lemon, halved, and 2 halves of garlic. Brush outside with butter and sprinkle again with salt and pepper. tie legs together with string and tuck wing tips under body of chicken. Cut 2 of lemons in quarters and scatter them and remaining garlic around chicken. Lay bacon slices over the chicken to cover.

Roast for 1 hour. Remove bacon slices and set aside. Continue roasting for an additional 1/2 hour, or until juices run clear when you cut between a leg and thigh. Remove to cutting board and cover with foil while you prepare the gravy.

Remove all but 2 Tbsp of fat from pan. add wine and chicken stock and bring ot boil. Reduce heat and simmer for 5 minutes. Slice chicken on platter. Garnish with bacon, roasted garlic, thyme and lemon. Serve with gravy.



Blogger Marsha said...

Yummy! I do see one major error though. It should read, "Remove bacon slices and eat before someone else discovers them." LOL Thanks for the recipe.

Love ya!
Twitter Mom

January 16, 2010 at 1:05 PM  

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