Alex's Recipes

"Try These"


Chicken Roasted With Rosemary


Pollo Arrosto con Rosmarino

Serves 6



1 roasting chicken (about 3-1/2 lbs) washed and carefully dried
3 medium-sized garlic cloves, peeled and washed
1 medium carrot, washed and cut into small pieces
1 celery stalk, washed and cut into small pieces
half a medium size onion, peeled and cut into quarters
salt and pepper to taste
about 1/4 cup virgin olive oil
5 4-inch long sprigs of fresh rosemary


Preheat the oven to 375deg. F. Put the garlic, carrot, celery and onion into the cavity of the chicken with salt and pepper, 1 tablespoon of olive oil, and 3 sprigs of rosemary. Place the rest on the bird later. Truss the bird for appearance so that it looks neat and tidy. Rub the chicken all over with 2 tablespoons of the oil. Add more salt, and massage the bird again very well. Tuck one of the remaining 2 sprigs of rosemary into each wing, so that they are close to the body. The outside sprigs may well burn up during the roasting if they are too exposed, so tuck them almost under the wings. But in any case, do not worry because even burned they will give that characteristic rosemary flavor to the chicken.
Add about 1 tablespoon of oil to the roasting pan and spread it around. Then lay the chicken on its side to roast for the first 15 minutes. Turn it over to cook on the other side for 15 minutes. Then turn it on its back, which will mean the breast is up, for about 1 hour more. Every time you turn it, baste the chicken with the oil and pan juices. A turkey baster works very well for this job or else just use a large metal spoon. Continue to roast the chicken until it is cooked, basting as often as you can. When it is done it should have an internal temperature of 165deg. F at the thickest part of the thigh meat. In Italy chickens are cooked longer and as a result they can be dry. You can cook yours longer if you like, but do not overcook it too much because then you won't enjoy the taste and juiciness of the chicken. As soon as the chicken is out of the oven, squeeze the lemon juice all over it.

Let the chicken rest in its juices for about 20 minutes and then remove it to a heated dish and keep it in a warm place. Skim off and discard most of the fat from the top of the liquid remaining in the roasting pan. Thoroughly scrape the pan of any bits of skin and pour them, along with any other pan juices, into a frying pan. Cook the juices on high heat for about 2 minutes to reduce them a bit and then strain them through a sieve into a hot gravy boat. By the time you have done this, the chicken will have rested a total of about 20 minutes, which is just about right. If you serve chicken too hot or try to carve it too hot, your results neither taste nor look as good. Carve the chicken and serve it on warm plates. Spoon on the pan juices. Some people like to east the vegetables that were in the cavity. They are delicious and soaked with juices.

from the GIA Cooking Class, Lesson III






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