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Whole pan Roasted Chicken Recipe

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This recipe for Whole pan Roasted Chicken, by , is from Amber Christine's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Hoffer
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (3lb.) Chicken
3 T. Olive Oil
2 C. Onion, Thinly Sliced
12 Cloves of Garlic, Minced
2 bay leaves
1 Stick of Cinnamon
1 Cup Dry White Wine OR Chicken Broth

Directions:
Directions:
Rinse chicken, pat dry. Season with salt and pepper. Heat oil in a large dutch oven over medium heat, brown chicken on all sides. Add onion and garlic. Cook and stir for 3 minutes, until onions and transparent. Add bay leaves, cinnamon and white wine or chicken broth. Bring to a boil reduce heat to medium-low. Cover partially, cook for 1 1/2 hours basting every 20 minutes, until chicken is no longer pink and an instant thermometer reads 165 degrees. Transfer to warm serving plate, discard bay leaves, and cinnamon stick. Serve pan juice on the side

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Add the pan juice to a small pot and add flour to make homemade gravy.

 

 

 

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