Roast garlic chicken & vegetables

1 servings

Ingredients

Quantity Ingredient
2.00 chickens - (2 1/2 lbs ea); cleaned, rinsed
12.00 garlic cloves; peeled
½ cup coarsely-chopped onions
½ cup coarsely-chopped celery
½ cup coarsely-chopped carrots
4.00 bay leaves
2.00 sprigs fresh rosemary; leaves chopped,
1 ; and stems reserved
2.00 sprigs fresh oregano; leaves chopped,
1 ; and stems reserved
2.00 tablespoon olive oil
2.00 teaspoon salt
1 freshly-ground black pepper; as needed
4.00 carrots; peeled, and
1 ; halved vertically
4.00 celery ribs
4.00 medium onions; quartered
2.00 large russet potatoes; peeled, quartered
4.00 parsnips; peeled and halved
2.00 cup water

Directions

Heat oven to 400 degrees. Push 6 cloves garlic under skin of each chicken, 3 on each breast. Place ¼ cup each of the chopped onions, celery and carrots, and 2 bay leaves in the cavity of each chicken.

Push herbs under skin of each breast and sprinkle some on skin; put herb stems in each cavity. Rub skin of each chicken with 1 tablespoon oil; sprinkle each with ½ teaspoon salt and 6 turns pepper. Place carrots in a large roasting pan and top, crosswise, with celery ribs to form a bed for chickens. Surround with onions, potatoes, parsnips, and water and sprinkle with remaining 1 teaspoon salt and 12 turns black pepper. Top with chickens and roast 45 minutes. Reduce oven temperature to 350 degrees and roast until meat is falling off the bones, about 50 to 60 minutes more. Remove from oven and leave to rest, 10 minutes. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their Web-Site -

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

02-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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