Ingredients
- 10 heads of roasted garlic
- 2 tablespoons chopped rosemary
- Salt and white pepper
- 6 tablespoons olive oil, in all
- 1 whole chicken, about 3 pounds
- 8 whole new potatoes, quartered
- 1 onion, quartered
- Essence, recipe follows
- 1 cup dark chicken stock
- 2 tablespoons chopped chives
- 2 tablespoons brunoise red peppers
Directions
Preheat the oven to 400 degrees. Place the roasted garlic and rosemary in a food processor with a metal blade. Puree until smooth. Add 4 tablespoons olive and puree into a paste. Season with salt and pepper. Season the entire chicken, potatoes, and onions with salt and pepper. Stuff the potatoes and onions in the cavity of the chicken. Tie the chicken with butchers twine, for overall cooking and closing the cavity. Rub the entire chicken with the garlic smear, except for 1 tablespoon, and place in a shallow roasting pan. Roast the chicken for about 45 to 50 minutes or until the juices run clear. Remove the chicken from the pan and place the pan on the stove. Deglaze the pan with the chicken stock and remaining garlic smear. Season with salt and pepper. Remove the butcher's twine. Place the potatoes and onions in the center of the platter. Carve the chicken into 8 pieces. Lay the chicken around the potatoes. Spoon the sauce over the chicken and potatoes. Garnish with chives and peppers.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By ericat360
vallejo, CA
on August 24, 2010
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It would have been nice if the recipe actually told us how to roast garlic,where to use the creole (I totally left out and that this recipe was a total flop. I'm getting a little frustrated by the foodnetwork recipes posted here that have poor directions and directions that don't match up to the corresponding TV show if you are lucky enough to find them which is another huge complaint. I actually came across this recipe because I was looking for the rosemary lemon chicken recipe that I saw from the Barefoot Contessa show and never did find that recipe from Ina Garten so I improvised here from what I could recall on the TV show.
Instead I left 2-3 springs or rosemary whole and stuffed that into the cavity of the chicken, I squeezed a small quartered lemon over the chicken and then stuffed that into the cavity. I made the chopped rosemary and garlic paste from Emeril and smeared that over the top of the chicken along with s&p. I tied the legs to close the cavity. I used the small new potatoes and pierced them with a fork and put them around the chicken wi/ carrots & celery & onion. covered w/ foil and baked for about 1 1/2 - 2 hrs at 400. I took the foil off and pulled out the veggies after about an hour and put the ckn back to finish cooking and browning. It turned out delicious.
By pug_lover
Atlanta, GA
on April 08, 2010
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After spending an hour roasting garlic, I was looking forward to a really great paste. I would have done better to keep it to spread on bread. The paste burned and the vegetables inside would not get done when the chicken was done. I ended up taking them out while the chicken rested and cooking them the rest of the way in the pan juices. I think there is something wrong with this recipe. Also, it took twice as long to get the chicken cooked to the point that it was safe to eat, and I noticed there were no instructions on roasting. I ended up covering mine with foil for a while, and I know the problem wasn't my oven as a have a convection oven which on every other thing I have made has turned out perfectly. I would never make this recipe again. Next time I roast chicken, I'm going to make the usual butter and herb paste and put it under and over the skin and roast the chicken the traditiional way. I have never had a single problem with any of Emeril's recipes, but this one was not worth the time.
By legaschen_10713875
Cumberland, RI
on July 21, 2009
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I may have done something wrong, but the garlic and rosemary paste burned on my chicken, and the potatoes and onions inside the chicken were raw...
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