Try this Chicken with Rosemary recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Put 2 whole rosemary sprigs into cavity of chicken. Truss (skewer or tie with string) chicken to secure wings and legs. Brush all over with half the butter and oil. Reserve remainder for basting. Separate rosemary leaves from remaining stems and place into tucks of wings and legs, and on top of breast. Place chicken, breast side up, in a roasting pan. Roast 30 minutes in preheated oven. Tip pan to let juices flow out from chicken cavity; baste. Turn heat down to 350 degrees; roast 35 to 40 minutes longer or until juices run clear. Remove chicken from pan to heatproof platter and keep warm. Place pan on top of stove. Spoon off surface fat. Bring to a boil, scraping up chicken bits from bottom of pan. Deglaze by adding wine and stock and continuing to scrape up bits. Cook, over high heat, until reduced by half. Pick out any rosemary leaves. Add whipping cream and reduce over high heat until of desired consistency. (The longer it cooks, the more flavorful and thick). Season with salt and pepper. Serve sauce with chicken, garnished with more rosemary sprigs. A simple but satisfying dish. Good with rice, glazed carrots and steamed broccoli. From Nancy Enrights Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company, Publishers, 1985. Pg. 98. ISBN 0-88862-788-2. Posted by Cathy Harned.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 849 | ||
Calories from Fat: 573 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.6g | 85 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 271mg | 83 % | |
Sodium 382.3mg | 13 % | |
Potassium 767.6mg | 20 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.7g | ||
Protein 60.1g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 849
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