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Ингредиенты
- 2 x Chickens - (2 1/2 lbs ea) cleaned, rinsed
- 12 x Garlic cloves peeled
- 1/2 c. Coarsely-minced onions
- 1/2 c. Coarsely-minced celery
- 1/2 c. Coarsely-minced carrots
- 4 x Bay leaves
- 2 sprg Fresh rosemary leaves minced, and stems reserved
- 2 sprg Fresh oregano leaves minced, and stems reserved
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Salt
- Â Â Freshly-grnd black pepper as needed
- 4 x Carrots peeled, and halved vertically
- 4 x Celery ribs
- 4 med Onions quartered
- 2 lrg Russet potatoes peeled, quartered
- 4 x Parsnips peeled and halved
- 2 c. Water
Инструкции
- Heat oven to 400 degrees. Push 6 cloves garlic under skin of each chicken, 3 on each breast. Place 1/4 c. each of the minced onions, celery and carrots, and 2 bay leaves in the cavity of each chicken. Push herbs under skin of each breast and sprinkle some on skin; put herb stems in each cavity. Rub skin of each chicken with 1 Tbsp. oil; sprinkle each with 1/2 tsp. salt and 6 turns pepper.
- Place carrots in a large roasting pan and top, crosswise, with celery ribs to create a bed for chickens. Surround with onions, potatoes, parsnips, and water and sprinkle with remaining 1 tsp. salt and 12 turns black pepper. Top with chickens and roast 45 min. Reduce oven temperature to 350 degrees and roast till meat is falling off the bones, about 50 to 60 min more. Remove from oven and leave to rest, 10 min.
