"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crispy Herbed Chicken, by Amy, is from The Hoemann Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 cup chopped onion 1/3 cup scraped, dice carrot 1/3 cup dice celery 1 tablespoon chopped fresh parsley 3 tablespoons dry white wine 1 (3 to 3 1/2 pounds) broiler-fryer 1/4 cup butter or margarine, melted 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper Garnishes with fresh basil oregano and thyme sprigs
Combine first 5 ingredients toss gently. Set aside. Remove giblets and neck from chicken; reserve for another use. Rinse chicken and pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie ends of legs together with heavy string. Lift wingtips up and over back of chicken tucking wingtips under chicken. Place chicken breast side up on a rack in a shallow roasting pan. Combine butter and next 5 ingredients. Brush chicken with butter mixture. Roast at 375º for 1 hour or until a meat thermometer inserted in a thigh registers 180º. Place chicken on a serving platter. Garnish if desired.
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