Try this Roast Chicken with Garlic and Rosemary recipe, or contribute your own.
Suggest a better descriptionPlace rosemary inside cavity of chicken. Close cavity with toothpick. Roast in 4OO degree oven, adding a few tablespoons of stock or wine after the first 15 minutes and basting ocasionally thereafter. When chicken is half done and juices have accumulated in pan, add the garlic and roast along with the chicken. Dont allow the pan to get dry or garlic will burn. Add wine or stock if necessary. Roast approximately 1 hour. Skin should be golden, and juices should run clear when thickest part of thigh is pierced. Remove chicken from pan. Let rest while making the sauce. Skim as much grease as possible from pan juices. Add white wine to the pan. Scrape up pan drippings. Let boil down briefly. Add chicken stock, salt and pepper. Reduce sauce by almost half, until it begins to thicken a bit. Add salt and pepper. Remove from heat. Swirl in butter. Cut chicken into serving pieces and pass sauce. Serves 2-4. Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Typos by Brenda Adams
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Serving Size: 1 Serving (655g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 104 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 30.1mg | 9 % | |
Sodium 443.6mg | 15 % | |
Potassium 259.8mg | 7 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.7g | ||
Protein 6.1g | 9 % | |
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: 169
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