FANCY ROAST CHICKEN DINNER …
FOR THE ROAST CHICKEN:
(3) cups seasoned bread stuffing
(1) roasting chicken (about 7#’s)
(1) teaspoon salt
(1) teaspoon black pepper
ROASTING THE CHICKEN: Preheat oven to 350 Degrees F. Prepare stuffing according to package directions. Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together. Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180 degrees F: about (2) hours.
FOR THE ROAST GARLIC:
(4) tablespoons melted butter
(1/4) cup olive oil
(3) heads of garlic
ROASTING THE GARLIC: to roast the garlic; in a small bowl combine butter and olive oil. Cut garlic heads in half; do not peel. Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alongside chicken.
FOR THE VEGETABLE BUNDLES:
(1) large carrot
(1) pound green beans, steamed
(1) bunch green onions: stalks only, blanched
MAKING THE VEGETABLE BUNDLES: fill a medium bowl with ice water. Using a vegetable peeler or a sharp paring knife, peel carrot into very thin strips. In a small saucepan, bring water to a boil. Drop carrot strips into boiling water until they become limp – about (10) seconds. Remove carrot strips and plunge into ice water. Set aside. Gather some green beans (about a single serving); wrap a carrot strip around each bunch and tie with blanched green onion stalk.
SERVING THE CHICKEN: transfer chicken to serving platter; let stand for about (15) minutes before carving. Arrange green bean bundles around chicken. Place roasted garlic heads on a small decorative plate.
VEGETABLE PREP TIPS:
TO STEAM GREEN BEANS: bring a little water to a boil in a large saucepan. Place green beans into a steamer basket and place basket in pan. Steam, covered, just until tender: about (5) minutes.
TO BLANCH GREEN ONION STALKS: plunge onion stalks into boiling water until they become limp: about (5) seconds. Plunge into ice water and drain.