Ingredients: |
Ingredients: FOR THE ROAST CHICKEN: 3 c. seasoned bread stuffing 1 roasting chicken (about 7 lbs) 1 tsp. salt 1 tsp.black pepper
FOR THE ROAST GARLIC: 4 tbsp. melted butter ¼c. olive oil 3 heads of garlic
FOR THE VEGETABLE BUNDLES: 1 large carrot 1 lb. green beans, steamed 1 bunch green onions, stalks only, blanched
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Directions: |
Directions:ROASTING THE CHICKEN: 1. Preheat oven to 350ºF. Prepare stuffing according to package directions. Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together.
2. Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180ºF., about 2 hours.
ROASTING THE GARLIC: 1. To roast the garlic, in a small bowl, combine butter and olive oil. Cut garlic heads in half; do not peel.
2. Bush buttery mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alongside chicken.
MAKING THE VEGETABLE BUNDLES: 1. Fill a medium bowl with ice water. Using a vegetable peeler, or a sharp paring knife. peel carrot into very thin strips. In a small saucepan, bring water to boil.
2. Drop carrot strips into boiling water until they become limp, about 10 seconds. Remove strips and plunge into ice water; set aside.
3. Gather some green beans; wrap a carrot strip around each bunch and tire with blanched green onion stalk.
SERVING THE CHICKEN: 1. Transfer chicken to a serving platter; let stand for 15 min. before carving. Transfer stuffing to a serving bowl.
2. Arrange green bean bundles around chicken. Place roasted garlic heads on a decorative plate. |