Ingredients:
3 lb chicken
3 tbsp dijon mustard
1 garlic clove
1 sea salt and black pepper
3 sprigs chervil
3 sprigs tarragon
3 sprigs dill
3 sprigs parsely
2 sprigs lemon thyme
1 sprig marjoram
1 tbsp olive oil
DIRECTIONS
Instructions:
Thick terracotta pots (chicken bricks or romertopf) especially for
baking chickens in can be bought now in many kitchen shops; they are
foolproof to use, and keep the oven clean.
Paint the bird all over with mustard and lay it in the bottom half of
the terracotta pot. Cut the peeled clove of garlic in half and rub it
over the inside of the pot. Rub the skin of the bird with salt and
pepper. Scatter the herbs over the bird, tucking some inside it. Pour
the olive oil over the chicken and close the pot.
Place in a cold oven, turn up the heat as high as it will go and
leave for 1 - 1 1/2 hours. Take the pot out of the oven and remove
the bird. Carve the chicken and arrange the pieces on a serving
platter. Strain the cooking juices from the pot, discarding the
herbs, and pour the juices over the carved chicken. Serve with rice
or noodles and a green salad.
Source: The Herb Book by Arabella Boxer & Philippa Back Shared by:
Sean McCormick
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Chicken In Terracotta Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
