Wednesday, June 2, 2010

Sandbagging and Dinner


Cornish Game Hen or Fryer Chicken - 1
Olive Oil - 2 Tbls
Salt - Generously
Peper - Generously
Garlic - 2 tsp
Onion - 1/2
Carrots - 3 whole
Lemon - 1/2
Chicken Stock - 1/2 cup

Wash and trim the bird. Place 1 Tbls oil in the bottom of the roasting tray or dutch oven. Slice Onion and Carrot and place in the bottom of the pot. Rub the bird with remaining table spoon of oil, and continue to add salt, pepper and garlic. Stuff the bird with the lemon and place in the pot on top of the vegetables. Add the chicken stock and place in the oven, covered, at 375 for one hour. Remove cover and cook an additional 10 min uncovered.

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