This recipe turned out very well, and I served it over a bed of rice, and served it with veggies. The recipe says to discard the giblets and neck. I placed them in a pot, covered them with water, seasoned them well, boiled them down, and eventually made a gravy, using them as stock.
As a rule, I prefer simple, tasteful recipes with a few basic ingredients. I did have everything on hand except the sweet basil and the wine.
I enjoyed the chicken immensely, and recommend it, but I've got to say, - the instructions reminded me of a surgical procedure. Discard, check. Pour, check. Turn, check. Turn again, check. Pierce. Untruss, check. Defat, check. LOL! And remove the skin? That's one of the best parts! Very good nonetheless!
Herb Roasted Chicken
(1) 3 to 3.5 pound roasting chicken
1 & 1/2 teaspoons dried thyme
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
1 large bay leaf
2 cloves garlic, peeled and coarsely chopped
2 medium onions, peeled and halved
1 whole lemon, cut into wedges
2 tablespoons acceptable margarine, melted
1/2 cup dry white wine
Remove giblets and neck from chicken. Rinse chicken, and pat dry. Set aside.
In a small bowl, combine spices, and stir well. Rub all over chicken, inside and out. Stuff chicken with bay leaf, garlic, onions and lemon. Truss. Cover and refrigerate 5-6 hours, to allow flavors to blend.
Preheat oven to *425. Place chicken on rack in a nonstick roasting pan. Pour melted margarine and wine over chicken. Place chicken on side, legs to front of oven, and roast 20 minutes. Turn to other side, baste and roast 20 minutes. Place chicken on its back, baste and roast 20-25 minutes longer, or until chicken is golden brown. To test for doneness, pierce with fork between thigh and leg, to see if juices run clear.
Remove chicken from oven, place on serving platter and untruss. Defat cooking liquid, and set aside. Discard lemon, veggies, and herbs. Carve chicken into serving pieces and keep warm. Remove skin before serving.
total fat 9gm
saturated fat 3gm