Ingredients Jump to Instructions ↓

  1. 10 heads of roasted garlic

  2. 2 tablespoons chopped rosemary

  3. Salt and white pepper

  4. 6 tablespoons olive oil , in all

  5. 1 whole chicken, about 3 pounds

  6. 8 whole new potatoes , quartered

  7. 1 onion, quartered

  8. Essence, recipe follows

  9. 1 cup dark chicken stock

  10. 2 tablespoons chopped chives

  11. 2 tablespoons brunoise red peppers

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried leaf oregano

  19. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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 to 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.

  2. Combine all ingredients thoroughly and store in an airtight jar or container.

  3. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Send feedback