MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's 'Engagement Chicken'
Categories: Poultry, Citrus, Vegetables, Wine
Yield: 3 servings

4 lb Roasting chicken
Salt &f resh ground pepper
2 md Lemons
1 Whole head of garlic; sliced
- in half horizontally
Good quality olive oil
2 lg Spanish or yellow onions;
- peeled, thick sliced
1/2 c Dry white wine
1/2 c Chicken stock
1 tb A-P flour

Set the oven @ 425ºF/218ºC.

Remove and discard the giblets from the chicken, then
use paper towel to pat it dry all over. Sprinkle a
generous amount of salt and pepper inside the chicken
cavity.

Slice both lemons into quarters. Place two of the
quarters inside the chicken, along with both halves of
the head of garlic. Brush the whole outside of the
chicken with olive oil, then liberally sprinkle more
salt and pepper over the surface. Use kitchen twine to
tie the legs together and tuck the wings behind the
body. Place the chicken in a 14" X 11" roasting pan.

Place the remaining lemon quarters and the sliced onions
in a large bowl. Add 2 tablespoons of olive oil, 1
teaspoon of salt and 1/2 teaspoon of black pepper; toss
everything together until thoroughly coated. Pour the
lemons and onions into the pan all around the chicken.

Place the chicken in the oven and roast it for about 1
hour and 15 minutes. (Or roughly 20 minutes per pound.)
The chicken is done when the juices run clear when you
slice between the leg and thigh. Remove the pan from the
oven; transfer the chicken to a platter and cover it
with foil.

Place the roasting pan with the lemons and onions on a
burner set to medium-high heat. Add in the white wine
and use a wooden spoon to stir, scraping browned bits
from the bottom. Add the chicken stock and the flour;
stir constantly for about a minute until the gravy
thickens. If any juices have gathered under the chicken,
pour these into the gravy. Taste the gravy for
seasoning, adding a little more salt or pepper if
needed.

Carve the chicken, then spoon the onions and gravy over
the pieces. Serve immediately, hot or warm, with an
extra sprinkle of salt. Encourage your guests to take
the roasted lemons, too. They’ll be very tender and
ready to eat, rind and all, with just a hint of
bitterness that works well with the rich gravy.

Ina Garten; Barefoot Contessa: How Easy Is That?

Makes: 3 servings

RECIPE FROM: https://www.tasteofhome.com

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... Jewish food: It needs more garlic. No, more than that.
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