I received two new cookbooks for Christmas. Ina Garten’s new cookbook, How Easy is that?, which is not surprise to many of you. The other is Make It Fast, Cook it Slow, by Stephanie O’Dea of crockpot365.blogspot.com. I have made a few of her recipes before like the Pumpkin Soup.
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons, halved
- 1 head garlic, cut in half crosswise
- Good olive oil
- 2 Spanish onions, peeled thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tbs. all-pupose flour
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the half of lemons, and all the garlic. Brush the outside of the chicken with the oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, in a roasting pan. Toss with salt, pepper,e, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.