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LOCATION: Recipes >> Poultry >> Roast Chicken 02

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Herbed Roast Chicken with Chevre

1 roasting chicken
1 small log chevre, (goat cheese, Montrachet)
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh basil
1 bunch fresh parsley
6 large cloves garlic peeled
6 shallots peeled
10 small new red potatoes
olive oil
salt and freshly ground black pepper

Preheat oven to 375 degrees. Rinse chicken and remove the giblets.
Carefully loosen skin all over but do not tear. Cut cheese in to
small rounds and carefully insert under skin spreading the cheese
all over the bird. Slip individual sage leaves and rosemary stalks
under skin. Tie basil and parsley in a bunch and stuff inside
bird. Truss bird and put in your baking pan. Spread the garlic,
shallots and potatoes around the bird. Rub about 1 tablespoon
olive oil on skin and drizzle some extra oil over the shallots,
garlic and potatoes. sprinkle a little salt over the vegetables
and grind pepper generously over bird and vegetables. Roast bird
according to package directions basting throughout cooking time
and stir the vegetables occasionally.


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