Desert Sage and Garlic Roasted Chicken Recipe
Ingredients
| Broiler-fryer chickens - 3 | ||
| Corn bread crumbs | 1 Cup (16 tbs) | |
| Sage | 1/3 Cup (16 tbs), finely shredded | |
| Garlic | 1/3 Cup (16 tbs), finley sliced | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Olive oil - as required | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Shallots | 1 Cup (16 tbs), peeled (Honey Baked Shallots:) | |
| Garlic | 1/2 Clove (5gm), peeled (Honey Baked Shallots:) | |
| Honey | 2 Tablespoon (Honey Baked Shallots:) | |
| Butter | 2 Tablespoon, melted (Honey Baked Shallots:) | |
| Sage | 1 Tablespoon, finely shredded (Honey Baked Shallots:) | |
| Salt | 1 To taste (Honey Baked Shallots:) | |
| Pepper | To Taste (Honey Baked Shallots:) | |
Directions
GETTING READY
1) Preheat the oven to 375 °F.
2) Halve the chickens down the backbone and remove the backbone and wing tips at the joint.
MAKING
3) In a mixing bowl, mix the corn bread crumbs, sage, garlic, milk, 1 teaspoon salt and 1 teaspoon pepper together.
4) Gently push a layer of stuffing between the meat and skin, dividing the stuffing equally among the chicken halves.
5) Brush the chickens with oil and sprinkle with the salt and pepper to taste.
6) Place the chicken on well greased baking sheets and roast in the preheated oven for 35 to 45 minutes.
7) Wrap all ingredients for the honey baked shallots together in a piece of aluminum foil.
9) Bake with the chicken at 375°F until the chicken is done.
10) Check the doneeness of chicken by piercing the flesh of the leg with the tip of a knife, if the juices run clear, the chicken is done.
SERVING
11) Serve the roasted chicken with honey baked shallots.
1) Preheat the oven to 375 °F.
2) Halve the chickens down the backbone and remove the backbone and wing tips at the joint.
MAKING
3) In a mixing bowl, mix the corn bread crumbs, sage, garlic, milk, 1 teaspoon salt and 1 teaspoon pepper together.
4) Gently push a layer of stuffing between the meat and skin, dividing the stuffing equally among the chicken halves.
5) Brush the chickens with oil and sprinkle with the salt and pepper to taste.
6) Place the chicken on well greased baking sheets and roast in the preheated oven for 35 to 45 minutes.
7) Wrap all ingredients for the honey baked shallots together in a piece of aluminum foil.
9) Bake with the chicken at 375°F until the chicken is done.
10) Check the doneeness of chicken by piercing the flesh of the leg with the tip of a knife, if the juices run clear, the chicken is done.
SERVING
11) Serve the roasted chicken with honey baked shallots.
Chef
