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Roast Chicken



  • 1.

    Mix the preserved lemon and butter together with sage. Use your fingers because this melts all of the ingredients together.

  • 2.

    Put the butter sauce underneath the skin of the chicken and then cut a lemon and stuff this into the cavity.

  • 3.

    Cut the vegetables into generous pieces and mix all of them together with salt and olive oil and the garlic cloves.

  • 4.

    Place the vegetables around the chicken.

  • 5.

    Position the chicken on one side and be sure to turn it to the other side after 20 minutes of cooking in a moderate oven.

  • 6.

    After another 20 minutes place the chicken on its back for the final 20 minutes of cooking.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Roast Chicken.


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Posted by swampyReport
stefano's cooking is fantastic
Posted by Anne143Report
Stefano is a great package of personality, talent and inspiration. I love the simplicity of
his recipies.
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