Home, About Me, Recipes, Hints & Tips
Home, About Me, Recipes, Hints & Tips
| 1/4 | cup butter or margarine |
| 1 1/4 | pounds small red potatoes, scrubbed and cut in half |
| 1 | small onion, cut in half |
| 1 | small carrot, quartered |
| 1 | teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary |
| 1/2 | cup garlic clove |
| 1 | broiler-fryer chicken, about 4 to 4 1/2 pounds |
| 1 to 3/4 | cup chicken broth |
| salt and pepper |
Place butter, potatoes (cut side down), onion, carrot, rosemary,
and garlic in a 9 by 13-inch pan. Discard excess fat from chicken.
Rinse chicken, pat dry, and set on vegetables. Bake in a 400 degree
oven until chicken is no longer pink at thigh bone about 1 hour.
Brush chicken with pan juices after the first 30 minutes.
Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.
Place chicken, potatoes and half the garlic on a platter; keep warm.
Scrape onion, carrot, remaining garlic, and juices into a food processor or blender;
whirl to puree smoothly, adding enough broth to make a pourable sauce;
serve from a small bowl or gravy boat.
Carve chicken and serve with potatoes with the pureed sauce;
add salt and pepper to taste.