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Made with economical whole Foster Farms chickens, these are the classics your family
will request time and again!
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Try roasting this chicken outdoors in a covered grill for a light summer meal.
1 Foster Farms Whole Chicken 1 large onion, thinly sliced 2 cups shredded zucchini (about 1/2 lb.) 1/2 cup shredded carrots 2 garlic cloves, pressed 3 Tbsp. butter or margarine 1 - 1/2 tsp. dry tarragon 2 Tbsp. plus 2 tsp. lemon juice 1/2 tsp. grated lemon peel Salt and Pepper |
1. Remove giblets, rinse chicken and pat dry. 2. Saute onion, zucchini, carrots and 1 garlic clove in 1 Tbsp. butter until vegetables are soft but not browned. Stir in 1/2 tsp. tarragon, 2 tsp. lemon juice and lemon peel. Add salt and pepper to taste, let cool. 3. Stuff chicken with vegetable mixture. Melt remaining 2 Tbsp. butter; add 1 garlic clove, 1 tsp. tarragon and 2 Tbsp. lemon juice. Roast chicken at 375°F 1-1/4 to 1-1/2 hours, basting frequently with butter mixture. Cover loosely with foil if skin browns too quickly. Serves 4. |
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Click here to print this recipe. | |||
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1 Foster Farms Whole Chicken 20 garlic cloves 2 Tbsp. butter or margarine, softened 1/2 tsp. grated lemon peel 1/4 tsp. dry thyme leaves 1/8 tsp. dry rosemary leaves 2 thin slices lemon Salt and Pepper NOTE: For outdoor cooking, roast chicken in a covered grill over indirect medium heat about 1-1/2 hours, or on a rotisserie 1-1/2 to 2 hours. |
1. Starting at breast bone, loosen skin by
carefully working fingers under skin of chicken, around breast and legs. 2. Peel and press 10 garlic cloves. Combine with butter, lemon peel, thyme and rosemary. Spread garlic butter under skin. Place remaining garlic cloves, unpeeled, and lemon slices into body cavity. Season chicken lightly with salt and pepper. Roast at 375°F 1-1/4 to 1-1/2 hours. Remove garlic cloves from cavity, peel and serve with chicken. Or blend garlic cloves with butter and use as a spread for thick slices of French bread. Serves 4. |
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Click here to print this recipe. | |||
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1 Foster Farms Whole Chicken 1 Tbsp. oil 1/3 cup soy sauce, regular or reduced salt 1/3 cup brown sugar 1/2 cup water 1 Tbsp. catsup 1/4 cup dry sherry or apple juice 1/2 to 3/4 tsp. crushed red pepper (optional) 1 garlic clove, pressed 1 green onion, sliced 2 Tbsp. cornstarch 2 Tbsp. water 2 tsp. toasted sesame seeds |
1. Remove giblets, rinse chicken and pat dry.
Heat oil in Dutch oven, brown chicken on all sides. 2. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic and green onion. Pour mixture over chicken. Cover and simmer 35 to 45 minutes or until meat is no longer pink at thigh bone. Turn chicken once during cooking. 3. Remove chicken to platter, draining juices back into pan. Skim fat from sauce. Blend together cornstarch and water and stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce. Serves 4. |
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Click here to print this recipe. | |||
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