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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for ROASTED CHICKEN is from Le Ricette del Cuore di Pia, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 whole roasting chicken
sea salt to taste
pepper to taste
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
8 fresh sage leaves
4 cloves of garlic peeled
1 small onion peeled and cut in 1/2
2 lemons
1/4 c of EVOO
1 c dry white wine
1 c chicken broth
1/4 c black olives
4 large russet potatoes sliced in 1/2 lenghwise
1/4 c unsalted butter

Wash hens & pat dry. Clean and season cavities with salt and pepper and fill with fresh herbs, garlic and onion. Zest the lemons and squeeze the juice, then add both. Place wing tips tucked under.

Preheat oven to 500 F. Cut the tail off of each bird and rub the entire skin with salt and oil. Place the chickens on rack in roasting pan. Roast, turning the chickens frequently, until the skin is crisp and well browned (about 15 min).

Lower the heat to 350F and place the chickens on a baking dish. Drizzle with wine and stock. Bake, basting frequently, for another 50 min or until internal temperature is 170F using a thermometer. Baste often.

Transfer strained pan drippings to a heavy saucepan. Cook over medium-high heat and whisk butter. Bring to a boil. Simmer for 5 min. Reduce the sauce so that it coats the spoon lightly. Adjust the seasoning and keep warm.

Transfer chicken to work surface and run a sharp knife under the wishbone at the front of each breast, then carefully slip the knife between each breast half and cut it with the leg and thigh attached. Repeat to the rest of the chicken.

Place on serving platter and spoon sauce over and serve. Add olives to the serving platter.




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