Roasted Chicken With Rosemary & Garlicpoultry 4 cloves garlic 1 teaspoon unsalted butter 1 tablespoon olive oil 3 lb roasting chicken without 1 skin 2 tablespoon minced fresh rosemary 1/2 cup dry white wine 1. Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a large ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes. Quarter chicken. Add to pan and brown lightly on both sides. Add rosemary to pan. 2. Cover skillet and place in oven. Bake until juice runs clear when a sharp knife is inserted into thigh of bird (about 40 minutes). Remove bird from pan and keep warm on a platter in oven. 3. In the same skillet over medium-high heat, pour in wine. Cook rapidly for 2 to 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve. Recipe By : the California Culinary Academy From: Date: 05/27 |
