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Recipe: Roast Chicken Pinot Grigio

Main Dishes - Chicken, Poultry
ROAST CHICKEN PINOT GRIGIO

1 (4 1/2 pound) organic chicken
6 garlic cloves
8 rosemary sprigs
1 lemon
1 cup unsalted butter
1 cup wine

Preheat oven to 350 degrees F.

Wipe the chicken clean and trim off excess fat. Peel and finely slice the garlic. Wash the rosemary and take the leaves off two sprigs. Halve the lemon.

Season the cavity and insert the garlic and rosemary leaves with half the butter. Tuck a sprig of rosemary under each wing and tie to secure. Rub the skin of the chicken with a lemon half and salt.

In a roasting pan, melt the rest of the butter. Place the chicken on its side with the rest of the rosemary underneath. Put into the oven and roast for 20 minutes. Turn the bird over and roast on the other side for 20 minutes longer. Then put it breast-side down and add half the wine and the other lemon half. Roast for a final 40 minutes.

Remove the chicken and rosemary from the pan and skim off the excess fat.

Over heat, add the remaining wine and cook for 5 minutes. Season, strain and pour over the chicken.

Source: Italian Two Easy: Simple Recipes from the London River Cafe by Ruth Rogers
MsgID: 371174
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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