Variation On A Theme Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
FJS GARLIC ROASTED CHICKEN
5 lb: roasting chicken,
1: salt and pepper, to taste,
1: paprika, to taste,
5 cloves: garlic, mashed,
1/4 lb: sweet butter,
1/2 cup: chicken broth,
VARIATION
3 cloves: garlic, additional,
10 oz: linguini (up to 12),
2 tablespoon: roux, optional,
1 cup: heavy cream,
1/2 cup: parmesan cheese, grated,
1: fresh ground black pepper, to taste,
1: fresh basil, minced,
Directions:
FJS GARLIC ROASTED CHICKEN Sprinkle the chicken, inside and out, with
salt, pepper and paprika. Spread half of the garlic in the cavity and
spread the rest on the outside of the bird. Place the bird in the crockpot
and place a few pats of butter on its breast. Add the remaining ingredients
and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with
the chicken. NOTE This is fall-off-the-bone delicious. F. J. VARIATION ON A
THEME Quarter the chicken. Increase the garlic to 8 cloves. Make a garlic
butter out of the garlic, butter, salt, pepper and paprika. Whirl it in the
Cuisinert. Spread the garlic butter generously over each quarter of the
chicken. Pour the chicken broth in the bottom of the crockpot. Add the
chicken and cook on low for 6 to 8 hours! Cook linguini, drain and divide
into 4 servings. Carefully remove the chicken and pour garlic-butter sauce
in pan. If a thicker sauce is preferred, whisk in a couple tablespoons of
roux. Slowly whisk in heavy cream and heat to a simmer. Add the Parmesan
Cheese and simmer for about one minute. Pour a generous portion of sauce
over each serving of the cooked linguini and sprinkle with freshly ground
black pepper and finely minced fresh sweet basil. Gently place quartered
chicken on top of linguini and season with a bit of freshly ground black
pepper and finely minced fresh sweet basil. Serves 4. Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Message From
MarySpero@prodigy.com (MS MARY E SPERO) to Prodigys Recipe Exchange
Newsletter
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related discussions.
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Recipe by: Mary Spero
By MarySpero@prodigy.com (MS MARY E SPERO) on Jan 27, 1997.
Yield: 6 servings
Source from luhu.jp
salt, pepper and paprika. Spread half of the garlic in the cavity and
spread the rest on the outside of the bird. Place the bird in the crockpot
and place a few pats of butter on its breast. Add the remaining ingredients
and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with
the chicken. NOTE This is fall-off-the-bone delicious. F. J. VARIATION ON A
THEME Quarter the chicken. Increase the garlic to 8 cloves. Make a garlic
butter out of the garlic, butter, salt, pepper and paprika. Whirl it in the
Cuisinert. Spread the garlic butter generously over each quarter of the
chicken. Pour the chicken broth in the bottom of the crockpot. Add the
chicken and cook on low for 6 to 8 hours! Cook linguini, drain and divide
into 4 servings. Carefully remove the chicken and pour garlic-butter sauce
in pan. If a thicker sauce is preferred, whisk in a couple tablespoons of
roux. Slowly whisk in heavy cream and heat to a simmer. Add the Parmesan
Cheese and simmer for about one minute. Pour a generous portion of sauce
over each serving of the cooked linguini and sprinkle with freshly ground
black pepper and finely minced fresh sweet basil. Gently place quartered
chicken on top of linguini and season with a bit of freshly ground black
pepper and finely minced fresh sweet basil. Serves 4. Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Message From
MarySpero@prodigy.com (MS MARY E SPERO) to Prodigys Recipe Exchange
Newsletter
**********************************************************************
Prodigy Services Company is the sponsor of this newsletter. Prodigy does
not review and cannot be responsible for the content of the newsletter or
related discussions.
********************************************************************** To
subscribe, unsubscribe, or get more information on Prodigy mailing lists,
go to http://goodstuff.prodigy.com/lists/ or send a message with the word
"help" in the body to majordomo@listserv.prodigy.com
Recipe by: Mary Spero
By MarySpero@prodigy.com (MS MARY E SPERO) on Jan 27, 1997.
Yield: 6 servings
Source from luhu.jp