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Fancy Roast Chicken Dinner Recipe

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This recipe for Fancy Roast Chicken Dinner, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Jane Ellen Keroson
Added: Monday, April 3, 2006


3 c. - seasoned bread stuffing
1 - roasting chicken (about 7 lbs.)
1 tsp. - salt
1 tsp. - black pepper
4 T. - butter, melted
c. - olive oil
3 - garlic heads
1 large - carrot
1 lb. - green beans, steamed
1 bunch - green onions (stalks only), blanched

Preheat oven to 350. Prepare stuffing according to package directions. Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together. Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180, about 2 hours. To roast the garlic, in a small bowl, combine butter and olive oil. Cut garlic heads in half; do not peel. Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alongside chicken.

VEGGIE BUNDLES: 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. Drop carrot strips into boiling water until they become limp, about 10 seconds. Remove strips and plunge into ice water; set aside. Gather some green beans; wrap a carrot strip around each bunch and tie with blanched green onion stalk. Transfer chicken to a serving platter; let stand for 15 minutes before carving. Transfer stuffing to a serving bowl. Arrange green bean bundles around chicken. Place roasted garlic heads on a decorative plate.




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