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Cathy's Roasted Chicken

 
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inkydinkydoo
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PostPosted: Wed Jan 09, 2008 4:49 am    Post subject: Cathy's Roasted Chicken Reply with quote

Y'all know by now that I eat a lot of chicken, but did you also know that I'm a big fan of garlic. Put them together and you've got this . . . my very favorite roasted chicken. And yes, Frannie, you can do this one, too! And, look, Char. No calories! Enjoy!

Cathy's Roasted Chicken
serves 4
Preheat the oven to 350 degrees

5 lb. chicken (or as close as you can come)
1 carrot, peeled
1 small onion or 1/2 med. onion
large sprig Rosemary
3 full heads of garlic, cloves broken off but not peeled
1 can (15 1/2 oz.) good canned chicken broth
1 c. white wine—not sweet—use Chardonnay or Savignon Blanc or White Vermouth
3/4 c. good soy sauce (Kikkoman or the like—do NOT use La Choy)
Pepper to taste

Wash the chicken inside and out. Take out any giblets or other parts. In the large cavity, place the onion, carrot and Rosemary. Place the bird in a medium roasting pan. Throw all the garlic cloves around the chicken. Pour the chicken broth over the chicken. Pour the wine over the chicken. Pour the soy sauce over the chicken. Sprinkle with pepper. Bake for about one hour, basting 3 or 4 times with the pan juice. When it is done, slice the chicken, put on plates with several of the garlic cloves (they are wonderful to pop out of the skins and eat!) and put a small ladle of pan juices over the top. Just yummy.
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charlottesweb
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PostPosted: Wed Jan 09, 2008 10:33 am    Post subject: Reply with quote

That indeed looks yummy...I'm always looking for different ways to flavor up chicken...Our AABB recipe book is getting thicker. Very Happy
I love garlic too Inky.
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Sydney2
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PostPosted: Wed Jan 09, 2008 10:44 am    Post subject: Reply with quote

Ohh Garlic and its Roasted even better! Yummy one of my favourites. I will give this a go as well. Very Happy
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inkydinkydoo
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PostPosted: Wed Jan 09, 2008 12:08 pm    Post subject: Reply with quote

Yeah! A couple of folks after my own heart! Garlic lovers!
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NancyB
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PostPosted: Wed Jan 09, 2008 12:33 pm    Post subject: Reply with quote

I like to lift up the skin on the chicken and then slide the garlic cloves between the skin membrane and the meat.

I also do this with orange ( usually clementines ) slices. LOL - not at the same time as the garlic though. Laughing
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inkydinkydoo
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PostPosted: Wed Jan 09, 2008 12:44 pm    Post subject: Reply with quote

That reminds me of a gal here at work (a non-cook Laughing ). She takes a can of frozen orange juice concentrate and sticks chunks of it on top of her turkey at Thanksgiving. She really likes that.
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Lori
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PostPosted: Wed Jan 09, 2008 6:22 pm    Post subject: Reply with quote

Yum...sounds simple and delicious. I love garlic! Very Happy
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charlottesweb
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PostPosted: Wed Jan 09, 2008 6:52 pm    Post subject: Reply with quote

inkydinkydoo wrote:
That reminds me of a gal here at work (a non-cook Laughing ). She takes a can of frozen orange juice concentrate and sticks chunks of it on top of her turkey at Thanksgiving. She really likes that.


As long as she taked the juice from the can first. Laughing Guess it would act as some sort of glaze...
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Lori
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PostPosted: Wed Jan 09, 2008 7:30 pm    Post subject: Reply with quote

When my dad makes duck he makes a glaze out of orange juice. It really crisps up the skin. I guess it would work the same with turkey.
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Frances
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PostPosted: Wed Jan 09, 2008 9:37 pm    Post subject: Re: Cathy's Roasted Chicken Reply with quote

inkydinkydoo wrote:
Y'all know by now that I eat a lot of chicken, but did you also know that I'm a big fan of garlic. Put them together and you've got this . . . my very favorite roasted chicken. And yes, Frannie, you can do this one, too! And, look, Char. No calories! Enjoy!

Cathy's Roasted Chicken
serves 4
Preheat the oven to 350 degrees

5 lb. chicken (or as close as you can come)
1 carrot, peeled
1 small onion or 1/2 med. onion
large sprig Rosemary
3 full heads of garlic, cloves broken off but not peeled
1 can (15 1/2 oz.) good canned chicken broth
1 c. white wine—not sweet—use Chardonnay or Savignon Blanc or White Vermouth
3/4 c. good soy sauce (Kikkoman or the like—do NOT use La Choy)
Pepper to taste

Wash the chicken inside and out. Take out any giblets or other parts. In the large cavity, place the onion, carrot and Rosemary. Place the bird in a medium roasting pan. Throw all the garlic cloves around the chicken. Pour the chicken broth over the chicken. Pour the wine over the chicken. Pour the soy sauce over the chicken. Sprinkle with pepper. Bake for about one hour, basting 3 or 4 times with the pan juice. When it is done, slice the chicken, put on plates with several of the garlic cloves (they are wonderful to pop out of the skins and eat!) and put a small ladle of pan juices over the top. Just yummy.


Um...NO! Way too much work for moi but I bet it tastes delicious. Very Happy
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