Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Heads of roasted garlic
2 tb Chopped rosemary
Salt and white pepper
6 tb Olive oil, in all
1 Whole chicken, about 3
Pounds
8 Whole new potatoes,
Quartered
1 Onion, quartered
Essence
1 c Dark chicken stock
2 tb Chopped chives
2 tb Brunoise red peppers

Preheat the oven to 400 degrees. Place the roasted garlic and
rosemary in a food processor with a metal blade. Puree until smooth.
Add 4 tablespoons olive and puree into a paste. Season with salt and
pepper. Season the entire chicken, potatoes, and onions with salt and
pepper. Stuff the potatoes and onions in the cavity of the chicken.
Tie the chicken with butchers twine, for overall cooking and closing
the cavity. Rub the entire chicken with the garlic smear, except for
1 tablespoon, and place in a shallow roasting pan. Roast the chicken
for about 45-50 minutes or until the juices run clear. Remove the
chicken from the pan and place the pan on the stove. Deglaze the pan
with the chicken stock and remaining garlic smear. Season with salt
and pepper. Remove the butcher's twine. Place the potatoes and onions
in the center of the platter. Carve the chicken into 8 pieces. Lay
the chicken around the potatoes. Spoon the sauce over the chicken and
potatoes. Garnish with chives and peppers.

Yield: 4 portions

ESSENCE OF EMERIL SHOW #EE2429

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