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

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

     5 lb Roasting chicken
          Salt & fresh ground pepper
     2 md Lemons
     1    Garlic head; sliced
          - in half horizontally
          Good quality olive oil
     2    Yellow onions; peeled, thick
          - sliced
   1/2 c  Dry white wine
   1/2 c  Chicken stock
     1 tb A-P flour

 Set the oven @ 425 F/218 C.

 Remove the giblets from the chicken and reserve for a different
 purpose, 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 14x11" roasting pan.

 Place the remaining lemon quarters and the sliced onions in a large
 bowl. Add 2 tb of olive oil, 1 ts of salt, and 1/2 ts 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 juic 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.

 Recipe by Ina Garten, Westhampton Beach, New York

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

 Uncle Dirty Dave's Archives

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