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Pastimes : SI International Ope' Stock Picking Contest -- Ignore unavailable to you. Want to Upgrade?

To: StockChicken who wrote (343)	9/3/1998 2:04:00 PM
From: The Street	Read Replies (1) \| Respond to of 2640

ROAST CHICKEN 1 2 1/2 lb. chicken 1 tsp. salt Pepper 1 tbsp. olive oil 2 sprigs fresh rosemary 2 tomatoes, cut into eighths 1 onion, quartered Trim the fat from the chicken You need to get rid of that fat!. Cut off the wing tips and second joints(OUCH!), and chop them into pieces(DOUBLE OUCH!). Sprinkle the cavity(Where?) of the chicken with 1/2 teaspoon of the salt and pepper. Oil a roasting pan and place the chicken in it, breast-side down(You have large breasts?). Tuck rosemary sprigs under the wings. Scatter the wing tips and second joints, tomatoes, onions and remaining salt around the bird. Pour 1/2 cup water over the vegetables. Place the pan in the middle shelf of a 425-degree oven and roast for 1 to 1 1/4 hours, turning the bird breast-side up after 30 minutes. Baste occasionally and add more water when necessary. Let rest (Tiring being cooked!) for 10 minutes before carving into servings. Strain the sauce and correct the seasoning. Makes 4 servings.