Roast Chicken

Roast Chicken

Ingredients:
2 whole broiler chickens (3 1/2 lbs. each)
1/2 cup butter or margarine
1/3 dry white wine (or chicken broth)
2 tbsp. rosemary leaves, crushed
2 tbsp. tarragon leaves, crushed
1 tsp. salt
1/2 tsp. fresh ground pepper
2 cups cooked rice (or wild rice mix)
1 fresh pear, washed, cored and chopped

Directions:
Combine rosemary and tarragon with wine in small bowl. Let stand 1 hour.
Strain and reserve liquid. Blend butter into herbs.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Sprinkle cavity of each chicken with some of the salt and pepper. Add
tablespoon of herbed butter. Loosen skin over breast and press in tablespoon of
herbed butter.
Saute pear in half of remaining butter. Blend with cooked rice. Stuff chickens
with rice and truss.
Melt remaining butter. Brush over chickens. Sprinkle with remaining salt and
pepper. Place chickens in roasting pan. Combine remaining butter with wine. Roast
at 350F for 1 3/4 hours, basting frquently with herb wine mixture.
Drunkard’s Path Turkey
Our friend Gail makes it through the one meal of the year that she cooks this
way: she gets up at ten o’clock (her children are grown-ups, or pretend to be); she
does her face and hair and heads for the kitchen; she opens a bottle of her favorite
wine and sips it while she makes Christmas dinner. By the time the turkey is cooked,
so is Gail! This isn’t her recipe, but it reminds us of her.
1 turkey, cut in pieces
Marinade: