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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   
       
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