Subj : Ina Garten Top 10 - 01
To   : All
From : Dave Drum
Date : Tue Jan 14 2025 17:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ina Garten's 'Engagement Chicken'
Categories: Poultry, Citrus, Vegetables, Wine
     Yield: 3 servings

     4 lb Roasting chicken
          Salt &f resh ground pepper
     2 md Lemons
     1    Whole head of garlic; sliced
          - in half horizontally
          Good quality olive oil
     2 lg Spanish or yellow onions;
          - peeled, thick sliced
   1/2 c  Dry white wine
   1/2 c  Chicken stock
     1 tb A-P flour

 Set the oven @ 425oF/218oC.

 Remove and discard the giblets from the chicken, then
 use paper towel to pat it dry all over. Sprinkle a
 generous amount of salt and pepper inside the chicken
 cavity.

 Slice both lemons into quarters. Place two of the
 quarters inside the chicken, along with both halves of
 the head of garlic. Brush the whole outside of the
 chicken with olive oil, then liberally sprinkle more
 salt and pepper over the surface. Use kitchen twine to
 tie the legs together and tuck the wings behind the
 body. Place the chicken in a 14" X 11" roasting pan.

 Place the remaining lemon quarters and the sliced onions
 in a large bowl. Add 2 tablespoons of olive oil, 1
 teaspoon of salt and 1/2 teaspoon of black pepper; toss
 everything together until thoroughly coated. Pour the
 lemons and onions into the pan all around the chicken.

 Place the chicken in the oven and roast it for about 1
 hour and 15 minutes. (Or roughly 20 minutes per pound.)
 The chicken is done when the juices run clear when you
 slice between the leg and thigh. Remove the pan from the
 oven; transfer the chicken to a platter and cover it
 with foil.

 Place the roasting pan with the lemons and onions on a
 burner set to medium-high heat. Add in the white wine
 and use a wooden spoon to stir, scraping browned bits
 from the bottom. Add the chicken stock and the flour;
 stir constantly for about a minute until the gravy
 thickens. If any juices have gathered under the chicken,
 pour these into the gravy. Taste the gravy for
 seasoning, adding a little more salt or pepper if
 needed.

 Carve the chicken, then spoon the onions and gravy over
 the pieces. Serve immediately, hot or warm, with an
 extra sprinkle of salt. Encourage your guests to take
 the roasted lemons, too. They'll be very tender and
 ready to eat, rind and all, with just a hint of
 bitterness that works well with the rich gravy.

 Ina Garten; Barefoot Contessa: How Easy Is That?

 Makes: 3 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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