Spit-Roasted Chicken with Herbs Under the Skin, Garden Vegetables, Toasted Country Bread, and Roasti

Ingredients

  • Salt & pepper
  • 1 tablespoon of ground basil
  • 1 tablespoon of chopped parsley
  • 4 white onions (not too big)
  • Olive oil
  • Olive oil
  • 1 sprig of rosemary
  • + 27 more ingredients
    • 1 sprig of thyme
    • 4 cloves of garlic (unpeeled)
    • 2 tablespoons of chicken juices
    • 20 tomato quarters confit (remove the pips and interior)
    • 16 ripe tomatoes
    • Salt & white pepper
    • A little chopped sage
    • 2 tablespoons of roasted chicken juices
    • 1 tablespoon of salted pork fat
    • 2 tablespoons of grilled pine nuts
    • 1 small stick of celery
    • 1 tablespoon of chopped Italian parsley
    • 12 white onions (average size)
    • Salt and freshly ground pepper
    • 4 cups of chicken juices
    • 1 head of garlic
    • Chives
    • sprig of tarragon
    • 1 bunch of chervil
    • 1 bunch of Italian parsley
    • 7 ounces white mushrooms
    • 1 shallot
    • 10 ½ ounces butter
    • 1 chicken (cleaned), 4 ½ pounds
    • 1 tablespoon of grated parmesan
    • 1 tablespoon of parmesan
    • 1 tablespoon of ricotta

1. Start chicken: Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil. 2. Clean the white mushrooms and dice (quite small), bake them slowly in butter, and a...

View full recipe at SpringPad

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