April 11, 2010

ROAST CHICKEN WITH POTATO AND OLIVE STUFFING


 
4 med. red potatoes, skins on, cooked & cubed
8-10 (or more, according to taste) black olives, chopped
Rosemary to taste
3-4 tbsp. chopped parsley (fresh is better)
2 clove garlic, crushed
1 tbsp. chopped capers
3 tbsp. olive oil
Salt & pepper to taste
1 (3 lb.) chicken
 
This is negotiable, I use 5 or 6 cloves. Let taste guide your choice.Use an olive oil with a very low acidity level for the best flavor.
In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, capers and olive oil.
Salt and pepper the chicken inside and out.
Toss the ingredients in the bowl together gently and use to stuff the chicken (keep stuffing loose).
Bake at 375 degrees for 70 to 80 minutes. Quarter the bird and serve with the stuffing.,
For those who truly love garlic (as we do!), separate a bulb of garlic into cloves, leaving the individual husks on, and arrange in the roast pan. Roast with the chicken. At serving, the roasted garlic paste can be squeezed out of the husk as a topping for the stuffing or as spread for Italian or French bread. Don't worry much about a strong garlic flavor; the slow roasting mellows the flavor of the garlic and brings out a certain sweetness.

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