Roast Rosemary Chicken
2 T rosemary
1 3lb chicken, cleaned
1 lb small potatoes, washed and forked
3 large carrots, in 2" chunks
4 cloves garlic
3 stalks celery in 2" chunks
1 onion in apple slices
1/2 cup butter
2 T flour
1/4 cup water
Stuff 1 1/2 T rosemary and about half butter under chicken skin, then butter outer skin. Arrange veggies and garlic in a plastic baking bag in a 9x13x2" pan, then place chicken on top. Sprinkle with flour and then water, and remaining butter and rosemary. Place a thermometer in the thickest part of the chicken, and tie bag. Place 5, 1/2" slits in bag. Back at 350º until thermometer reads 180º.
1 3lb chicken, cleaned
1 lb small potatoes, washed and forked
3 large carrots, in 2" chunks
4 cloves garlic
3 stalks celery in 2" chunks
1 onion in apple slices
1/2 cup butter
2 T flour
1/4 cup water
Stuff 1 1/2 T rosemary and about half butter under chicken skin, then butter outer skin. Arrange veggies and garlic in a plastic baking bag in a 9x13x2" pan, then place chicken on top. Sprinkle with flour and then water, and remaining butter and rosemary. Place a thermometer in the thickest part of the chicken, and tie bag. Place 5, 1/2" slits in bag. Back at 350º until thermometer reads 180º.
posted by Portia at 7:50 PM
0 Comments:
Post a Comment
<< Home