CeeBee
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You'll "get it" after gatherng the ingredients... And you'll enjoy the feast, too.
Scarborough Fair Roasted Chicken
Large roasting chicken (5-7 lbs.)
Two medium onions
Four garlic cloves
1 T Dried Rosemary
1 T Dried Thyme
1 T Dried Parsley
1 T Rubbed Sage
Preheat oven to 350’.
Empty cavity of chicken, wash in cool running water inside and out.
Slice onions into quarters and place inside cavity.
Peel and slice garlic cloves and place inside cavity.
Rub herbs onto skin of chicken.
Place in a glass dish and cover with aluminum foil.
Bake for 1 ½ to 2 hours depending on size of chicken. Remove aluminum foil for last 15 minutes of baking time. Meat thermometer inserted in thickest part of thigh should read ?
Boil carcass, neck and giblets in large stockpot with 6 cups of water until meat falls away from the bone. Cool. Remove meat from broth and freeze in 2 cup packages. Refrigerate broth.
Scarborough Fair Roasted Chicken
Large roasting chicken (5-7 lbs.)
Two medium onions
Four garlic cloves
1 T Dried Rosemary
1 T Dried Thyme
1 T Dried Parsley
1 T Rubbed Sage
Preheat oven to 350’.
Empty cavity of chicken, wash in cool running water inside and out.
Slice onions into quarters and place inside cavity.
Peel and slice garlic cloves and place inside cavity.
Rub herbs onto skin of chicken.
Place in a glass dish and cover with aluminum foil.
Bake for 1 ½ to 2 hours depending on size of chicken. Remove aluminum foil for last 15 minutes of baking time. Meat thermometer inserted in thickest part of thigh should read ?
Boil carcass, neck and giblets in large stockpot with 6 cups of water until meat falls away from the bone. Cool. Remove meat from broth and freeze in 2 cup packages. Refrigerate broth.