MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Kamala Harris's Chicken
 Categories: Poultry, Herbs, Vegetables
      Yield: 4 Servings

      5 lb Free-range chicken
      3    Whole rosemary sprigs
      3    Sage sprigs
      3    Thyme sprigs
      6 cl Garlic; minced
      3 cl Garlic; peeled
      2 tb Minced rosemary & thyme
      1    Lemon; zested, then cut in
           - quarters
           Salt & fresh ground pepper
           White wine; inexpensive @
           - room temperature (to avoid
           - cracking baking dish)

  On the first day: Mix the minced garlic, rosemary, thyme, lemon
  zest, salt, and pepper together in a small bowl.

  Then rub this mixture under the skin of breast, thighs, and legs.
  Be sure to spread evenly under the skin.

  Liberally season the outside of the skin with salt and pepper and
  the inside of the cavity.

  Stuff whole rosemary, sage, and thyme sprigs with 2 quarters of
  the lemon and 3 peeled garlic cloves into cavity.

  Truss up the chicken with butcher's twine, place in fridge
  uncovered or loosely covered overnight.

  Cooking Directions:

  Take chicken out of fridge and rest on the counter for one hour
  prior to cooking.

  Set the oven @ 350°F/175°C / 325°F/165°C if using convection oven.

  Place chicken in roasting pan and place in the over uncovered.

  After cooking for 30 minutes, remove chicken from oven and add
  white wine to pan as needed, up to 1 cup.

  Baste chicken every 15 minutes.

  Remove chicken when internal temperature reaches 170°F/77°C.

  Chicken should rest at least 30 minutes before carving.

  Carve as close to serving time as possible.

  Optional: Use skimmed pan drippings from chicken to make gravy by
  sifting 1 tb of flour into liquid, add chicken stock as needed.
  Finish off with ground pepper

  Recipe by Kamala Harris

  Recipe FROM: https://www.msn.com

  Uncle Dirty Dave's Archives

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