Recipe: Roast Chicken on a Bed of Leeks

ROAST CHICKEN ON A BED OF LEEKS

1 (5 pound) chicken
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh tarragon
salt and pepper (to taste)
2 pounds of leeks
2 tablespoons butter
3 1/2 cups chicken broth, divided use (as needed)

Wipe the chicken dry with paper towels. Mix olive oil with lemon juice, tarragon, and salt and pepper. Rub the chicken inside and out with this mixture; set aside.

Remove the outer leaves from leeks and wash well. Finely chop 2 of the leeks and carefully slide under the skin of the chicken.

Cut the remaining leeks into 1-inch pieces, place in a roasting pan, season with salt and pepper, and dot with butter. Place the chicken on top of the leeks, add 3 cups chicken broth.

Roast in a preheated 375 degree F oven for 1 hour and 30 minutes, or until golden brown and cooked through. Check from time to time and add water if the leeks are drying out.

Carve the chicken into serving pieces and place on a platter. Stir the leeks (being sure to scrap the bottom of the pan) and add up to 1/2 cup chicken stock to make a sauce. Taste for salt and pepper and spoon over the chicken.

This dish is delicious with French lentils and a salad.

Makes 4-6 servings
Source: Memories of a Lost Egypt: A Memoir with Recipes by Colette Rossant