Sunday, April 20, 2008


From: sturmhauke

1 whole chicken
2-3 carrots
1 large onion or some shallots
fresh sage and rosemary
probe thermometer

Remove the chicken guts and make gravy or something, or toss 'em, whatever. Rinse the chicken. Rub the cavity with salt and pepper. Chop the vegetables into largish pieces and cram them in there, followed with the herbs. Rub the skin with oil, and some more salt and pepper. Bake at 425 F for 1 to 1-1/2 hours, or until the breast temperature reads 170. Turn off oven and open door slightly until temperature coasts up to 180. Chow down.

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