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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "We can easily learn to endure adversity. Another man's, I mean" Mark Twain
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