03-18-2005, 02:18 PM
4 medium red potatoes
6 carrots
1 1/2 onions
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 tablespoons chopped chives
1 whole chicken (5 to 7 pounds)
40 cloves garlic, with skins on
1/2 cup white wine
1/2 cup chicken broth
Salt
Pepper
Soak clay pot in water for 15 minutes. Preheat oven to 400 degrees F.
Once the clay pot is ready, slice the potatoes, carrots and onions. Layer the vegetables and half the rosemary, thyme and chives on the bottom of the pot. Place chicken on top; sprinkle with remaining herbs. Place most of the garlic cloves inside the chicken cavity and a few in the potatoes, carrots and onions. Pour wine and broth over chicken. Season with salt and pepper to taste. Cover clay pot and cook for 1 1/2 hours.
Makes 4 servings.
6 carrots
1 1/2 onions
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 tablespoons chopped chives
1 whole chicken (5 to 7 pounds)
40 cloves garlic, with skins on
1/2 cup white wine
1/2 cup chicken broth
Salt
Pepper
Soak clay pot in water for 15 minutes. Preheat oven to 400 degrees F.
Once the clay pot is ready, slice the potatoes, carrots and onions. Layer the vegetables and half the rosemary, thyme and chives on the bottom of the pot. Place chicken on top; sprinkle with remaining herbs. Place most of the garlic cloves inside the chicken cavity and a few in the potatoes, carrots and onions. Pour wine and broth over chicken. Season with salt and pepper to taste. Cover clay pot and cook for 1 1/2 hours.
Makes 4 servings.