MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ina Garten's Engagement Chicken
 Categories: Poultry, Vegetables, Citrus, Wine
      Yield: 3 servings
 
      5 lb Roasting chicken
           Salt & fresh ground pepper
      2 md Lemons
      1    Garlic head; sliced
           - in half horizontally
           Good quality olive oil
      2    Yellow onions; peeled, thick
           - sliced
    1/2 c  Dry white wine
    1/2 c  Chicken stock
      1 tb A-P flour
 
  Set the oven @ 425°F/218°C.
  
  Remove the giblets from the chicken and reserve for a different
  purpose, then use paper towel to pat it dry all over. Sprinkle a
  generous amount of salt and pepper inside the chicken cavity.
  
  Slice both lemons into quarters. Place two of the quarters inside
  the chicken, along with both halves of the head of garlic. Brush
  the whole outside of the chicken with olive oil, then liberally
  sprinkle more salt and pepper over the surface. Use kitchen twine
  to tie the legs together and tuck the wings behind the body. Place
  the chicken in a 14×11" roasting pan.
  
  Place the remaining lemon quarters and the sliced onions in a large
  bowl. Add 2 tb of olive oil, 1 ts of salt, and 1/2 ts of black
  pepper; toss everything together until thoroughly coated. Pour the
  lemons and onions into the pan all around the chicken.
  
  Place the chicken in the oven and roast it for about 1 hour and 15
  minutes. (Or roughly 20 minutes per pound.) The chicken is done when
  the juic Remove the pan from the oven; transfer the chicken to a
  platter and cover it with foil.
  
  Place the roasting pan with the lemons and onions on a burner set
  to medium-high heat. Add in the white wine and use a wooden spoon
  to stir, scraping browned bits from the bottom. Add the chicken
  stock and the flour; stir constantly for about a minute until the
  gravy thickens. If any juices have gathered under the chicken, pour
  these into the gravy. Taste the gravy for seasoning, adding a
  little more salt or pepper if needed.
  
  Carve the chicken, then spoon the onions and gravy over the pieces.
  Serve immediately, hot or warm, with an extra sprinkle of salt.
  Encourage your guests to take the roasted lemons, too. They'll be
  very tender and ready to eat, rind and all, with just a hint of
  bitterness that works well with the rich gravy.
  
  Recipe by Ina Garten, Westhampton Beach, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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