Oven-roasted chicken with garlic-rosemary smear

4 servings

Ingredients

Quantity Ingredient
10.00 roasted garlic heads
2.00 tablespoon chopped fresh rosemary
1 salt; to taste
1 freshly-ground white pepper; to taste
6.00 tablespoon olive oil; divided
1.00 whole chicken -; (abt 3 lbs)
8.00 whole new potatoes; quartered
1.00 onion; quartered
1 emeril's essence; see * note
1.00 cup dark chicken stock
2.00 tablespoon chopped chives
2.00 tablespoon brunoise red peppers

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. Place the roasted garlic and rosemary in a food processor with a metal blade. Puree until smooth.

Add 4 tablespoons olive and puree into a paste. Season with salt and pepper. Season the entire chicken, potatoes, and onions with salt and pepper and Emeril's Essence. Stuff the potatoes and onions in the cavity of the chicken. Tie the chicken with butchers twine, for overall cooking and closing the cavity. Rub the entire chicken with the garlic smear, except for 1 tablespoon, and place in a shallow roasting pan. Roast the chicken for about 45 to 50 minutes or until the juices run clear. Remove the chicken from the pan and place the pan on the stove. Deglaze the pan with the chicken stock and remaining garlic smear. Season with salt and pepper. Remove the butcher's twine. Place the potatoes and onions in the center of the platter. Carve the chicken into 8 pieces. Lay the chicken around the potatoes. Spoon the sauce over the chicken and potatoes. Garnish with the chives and peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2429 broadcast 12-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-19-1998

Recipe by: Emeril Lagasse

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