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Categories:
roasting chickens garlic salt freshly ground pepper lemons rosemary mayonnaise celery head radicchio leaf lettuce
Viewed: 5 - Published at: 3 years agoIngredients
- 2 (5 lb. each) roasting chickens, plus additional breasts if desired
- 2 cloves garlic
- salt
- freshly ground pepper
- juice of 2 lemons
- 2 Tbsp. rosemary
- vermouth (a few drops)
- 1 to 2 c. mayonnaise
- 1 bunch celery, coarsely chopped
- 1 head radicchio
- 1 small bunch leaf lettuce
Method
- Preheat oven to 550°.
- Clean and dry chickens inside and out. Rub each chicken outside with cross-cut garlic clove; repeat inside, leaving garlic clove in cavity.
- Season inside and out with salt.
- Squeeze juice of one lemon inside and out.
- Sprinkle liberally with rosemary.
- Season, again inside and out with salt and pepper.
- Put chickens on rack in pan in oven and reduce heat to 400°.
- Roast 1 hour and 10 minutes without opening door.
- Drain juices from cavities into pan.
- Set chickens aside to cool, then refrigerate.
- Remove rack from pan and stir in a few drops of vermouth.
- Place over high heat and cook a few minutes, scraping bits from bottom and sides of pan.
- Refrigerate pan juices several hours or overnight.
