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Herb-Roasted Spring Chicken Recipe

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This recipe for Herb-Roasted Spring Chicken, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Ward


1 roasting chicken (about 4 pounds)
1 lemon, halved
2 cloves garlic, peeled and mashed
1 bunch fresh tarragon or rosemary
salt & pepper, to taste
2 tbsp. butter
2 tbsp. olive oil
1 cup water

Preheat oven to 450. Rinse chicken and pat dry. Remove excess fat. Squeeze lemon inside. Carefully slide finger between skin and breast meat; insert garlic and 2 sprigs of herbs. Season well with salt & pepper. Place in shallow roasting pan. Lower oven to 425. In small saucepan melt butter with oil and drizzle it over chicken. Roast one hour, basting every 20 minutes. Remove chicken to platter. Discard fat and add water to pan; whisk well over medium heat, scraping up brown bits from bottom of pan. Remove sauce to small pot, boil 2 minutes. Season with salt & pepper. Carve chicken and serve with sauce. Garnish with remaining herbs.


Fresh Roasting Chicken (about 6 pounds)
1/2 cup lemon juice

Pour lemon juice into cavity and on top. Spread with onion salt. Bake at 375 for one hour, basting every 1/2 hour. Reduce temperature to 350 until meat thermometer in leg or thigh reaches 180 (about one hour). Drippings make delicious gravy.




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