I was afraid the rosemary would be too strong but mashing it seemed to soften it. I put extra garlic in the pan, and served the juices with the chicken.
Roast Chicken with Rosemary Garlic Paste
Bon Appétit, February 2008
When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.
Makes 6 servings
Deborah Madison
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for stock)
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
*Available in the spice section of most supermarkets.
http://www.epicurious.com/recipes/food/views/241348
Roast Chicken with Rosemary Garlic Paste
Bon Appétit, February 2008
When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.
Makes 6 servings
Deborah Madison
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for stock)
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
*Available in the spice section of most supermarkets.
http://www.epicurious.com/recipes/food/views/241348