Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herbs from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh; if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (thats where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A11 broadcast 03-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-01-1997 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1002 (65%)|
|Amt Per Serving||% DV|
|Total Fat 111.3g||148 %|
|Saturated Fat 31.3g||157 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 23.5g|
|Cholesterol 496.7mg||153 %|
|Sodium 2592.5mg||89 %|
|Potassium 1528.2mg||40 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5g|
|Protein 119.2g||170 %|
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Calories per serving: 1533
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