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Roast Chicken with Rosemary
September 21, 2002

This was very simple and very good. I also added a garlic clove cut in half to the chicken cavity. When I roast chickens I always make 2 (for leftvoer recipes)and the recipe doubled very nicely. After dinner we removed all the meat and put the 2 carcasses in a pot and made stock. If you do this....try to remove as much rosemary as possible before adding carcasses. The rosemary can be very overpowering! I made a couple of dishes using the meat and stock as leftovers and they were very tasty. Another time I made this I used cut up chicken and simply sprinkled the rosemary over and chopped the onion and added it all to a big baking dish, with some chopped garlic and about a cup of stock. I covered and baked for about 30 minutes at 350 then uncovered and finished baking for about 30 mintues until done...YUM!

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