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Roast CHicken w/ ears, Shallots, and Walnuts Recipe


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     Roast CHicken w/ ears, Shallots, and Walnuts

Category   Entrees - Maindishes
Sub Category   None

1-4lb whole roasting chicken
2 garlic cloves, peeled and crushed
2 rosemary sprigs
1 lemon, qurtd
2t fresh rosemary
1t salt, divided
1t olive oil
6 shallots, peeled and qrtd
3 firm pears, peeled, cored and 8 wedges
1/2 c chiken broth
1/4 c wlanut halves
1/2 c water
3 T champagne vinegar
2T honey
1T lemon juice
1 Garlic clove minced.
2t walnut oil

425. remove and discard gibletsneck from chicken. place 2 crushed garlic cloves, roemary sprigs, and lemon in body cavity. combine chopped rosemar, salt, olive oil. starting at neck loosen skin from breast and drusmsticks by inserting fingers. gently pushing between skin and meat. rub oil mixture under skin. lift wing tips up and over back; tuch under. chicken. the legs together w/ twine. place chicken, breast side u in roasting pan. BAke 425 for 25 min. arrange shallots and pears around chicken. add broth to pan;baste chicken. bake 30min. stir pears and shallots; bast chicken. add walnuts to pan. bak 10 min. or until done.
Place zip loc inside a cup glass measure. pour drippings into bag; add 1/2 c water. let stand 2 min seal bag craefully snop off 1 bottom corner ..drain drippings into measuing cup, stopping before fat layer reaches opening; discard remint fat. treturn dripping to pan, cook over med heat.scraping pan to losen browned bits. add remining salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 c -4 min. stire in walnut oil after removing from heat.

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