Roast Chicken Stuffed With Herbed Potatoes 12 sprigs parsley, large stems removed 4 cloves garlic, peeled 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon dried sage 1 1/2 cups unsalted chicken stock 1 1/2 lbs potatoes, pared & diced 3 1/2 lbs roasting chickens, skin on but as much fat as possible removed Directions: 1 Process the parsley, garlic, rosemary,thyme and sage until minced. 2 Reserve 2 tbsp. 3 Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer. 4 Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min. 5 let them rest to cool, drain if there is any stock left, and reserve it. 6 Spoon half the potatoes into the chicken sew the cavity shut. 7 Rub the reserved herb mixture all over the chicken. 8 Arrange remaining potatoes around the chicken in the baking dish. 9 Spoon some of the remaining broth over the chicken. 10 Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees. 11 Baste the chicken every 15 minutes with the stock.
Posted on: Sun, 23 Nov 2014 09:10:16 +0000
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