By Ronnie Barcy

                           Chef Ronnie's Chicken Roast

Ingredients:  ( 4 Person Serving) 8-10 Lb Whole Chicken, White Wine, Butter, Garlic, Rosemary, Thyme, New Potatoes, Carrot, 1 Onion, Bertoli Extra-Lite Virgin Olive Oil, Sea Salt, Black Pepper, Whole Lemon.

STEP ONE: Preparation of Chicken

        Take whole chicken and clean well in basin or sink using cold running tap water. To thoroughly clean the chicken, you should rub salt inside and outside of chicken while running the cold water. Drain the chicken of all excess water. Note, You need not dry the chicken off completely, it is actually beneficial to have some water left inside of chicken, this will create moisture and will steam the chicken inside for total cooking purposes. 

STEP TWO: Marinating Sauce 

         Preheat oven at 500 Degrees for 20 minutes, then lower to 450 degrees. Take 4-5 cloves of garlic and place them in aluminum foil and coat them with the Bertoli (Extra Lite Virgin Olive Oil) and the Sea Salt. Use a stainless steel tray to prevent leakage of sauce. Place in oven and roast for 30 minutes. Take roasted garlic out and let it cool for a few minutes. Mash the roasted garlic with the infused olive oil and place in a sauce-pot along with 1/2 stick of butter, 1 sprig of Thyme, 1 sprig of Rosemary and a 1/8 cup of olive oil. Heat till aromatics are released and let it stand till it drops to room temperature.

STEP THREE: Dressing the Chicken

         Peel the onion and chop in half. Stuff the onion halves along with the carrot and celery in the caucus of the chicken. Place Rosemary and Thyme in the caucus also. Now picture this, If we were to add Parsley and Sage, we could by every stretch of the imagination call this wonderful dish "The Graduate" , but then we would have to come up with a dish called "Mrs. Robinson" and how would we explain that one, hummmmmm?" I'd say, that it undoubtedly would have to be a "Fish Entre", ha ha ha!

STEP FOUR: Roasting the Chicken

         1. Place Chicken in roasting pot.

         2. Pour 1/4 cup of Water over Chicken.

         3. Pour 1/2 cup White Wine over Chicken.

         4. Pour contents of sauce-pot over Chicken, rubbing thoroughly all over.

         5. Take a lemon, cut it in half and squeeze it all over the Chicken.

         6. Place the chicken inside oven (450 degrees) and cover with top of roasting pot and cook for 45 minutes.

         7. Lower temperature to 400 degrees, uncover the roasting pot and cook for an additional 45 minutes till golden brown.

STEP FIVE: Roasting the New Potatoes 

1. Wash potatoes well.

2. Cut and quarter the potatoes.

3. Boil till fork-tender.

4. Drain the potatoes.

5. Mix butter, olive oil, salt, freshly ground black pepper and paprika.

6. Coat the potatoes and place in oven(400 Degrees, 40 minutes), separate from Chicken, but cook together.  

  Bon Apetit and Enjoy!

Suggestion: Steamed asparagus with Hollandaise sauce would be the appropriate accompaniment for this extraordinary dish. 

Recipe: Steamed Asparagus with Hollandaise Sauce.

Comments: ronyndacru@aol.com