The other night, it was raining and chilly, and a roasted chicken seemed to be the order of the day.
ROSEMARY ROAST CHICKEN
1 oven stuffer roaster
2 tbsp butter, softened
2 tbsp olive oil
2 tbsp rosemary
3 cloves garlic, minced (or 3 tsp minced from a jar)
1 onion, chopped in eighths
1 carrot, quartered
With a fork, mash together the butter and olive oil; mash in the rosemary and garlic and set aside. Wash the cavity of the chicken, and salt liberally. Put the carrot quarters and half the onion in the cavity. Tuck the remaining 4 pieces of onion between each leg and the body, and between each wing and the body, under the skin. Loosen the skin over top of the breast, and push the butter mixture in a thin layer over the top of the meat, including down the sides and onto the thighs. Roast in a 350F oven until done; mine was an 8 pound chicken, and took about 2-1/2 hours. Let it sit for 15 minutes before carving.
This was a terrific, moist chicken. I'm going to remember this flavoring combination the next time it's cool enough for me to want to roast a chicken!
And, regarding my corner bookcases, Dan built those a couple of years back, when he rebuilt the old playroom into a family room. He does great work, doesn't he?
Happy Wednesday, everyone!