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Herb-Roasted Chicken Recipe

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This recipe for Herb-Roasted Chicken, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheron Tiffany

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 pound whole chicken
1/2 cup of thyme
1/2 cup of rosemary
1 cup white wine

Directions:
Directions:
Preheat the oven to 500 This will take about an hour, which will leave plenty of time to prep the chicken.

Rub the inside cavity with salt and pepper, and get ready. Gather the herbs - no need to cut them up - and stuff them into the cavity of the chicken...that's it.

Place directly in the roasting pan, no need for the rack. Put the pan on the second level from the bottom and roast for about 50 minutes, or 10 minutes a pound.

When ready, remove the pan from the oven. Stick a wooden spoon into the cavity and pick the body up with some tongs, and tilt the chicken so some of the juices drip into the pan with all the rest of the goodness. Set the chicken aside and let it sit for ten minutes or so.

Dump the white wine into the pan and put on a burner or two over medium high heat. Using the wooden spoon, scrap black bits from the bottom of the pan. Those could be sold for pure gold, so try to break them up into the sauce and whatever you do don't remove them. Reduce the sauce by half, place in a serving dish, or gravy boat.

Cut the chicken up into your desired pieces and serve with the potatoes and that wonderful sauce drizzled over the lot


 

 

 

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