Prep 30 mins
Cook 2 hrs
From Martha Steward video, originally a recipe of Norma Darden of Miss Mamie's Spoonbread. (Use two-and-a-half-to-three-pound chickens)
- 3 sprig fresh rosemary
- 3 garlic cloves
- 29.58 ml yellow mustard
- 1 lemon, halved crosswise
- 2 roasting chickens, rinsed and patted dry
- 2 stalk celery, cut in half crosswise
- 1 small onion, quartered
- salt & freshly ground black pepper
- 236.59 ml dry white wine, plus more if needed
- Preheat oven to 375° .
- Finely chop the leaves of one sprig rosemary and one clove garlic.
- In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
- Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
- Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
- Rub chickens all over with mustard mixture, and season with salt and pepper.
- Place on a rack in a large roasting pan.
- Sprinkle all over with wine. Pour remaining wine into roasting pan.
- Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
- Add water or wine as additional basting juices are needed.
- Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
- Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
- Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.
This is wonderful & easy. I followed the recipe as it was written. The chicken smelled heavenly, was so moist & tasted like it came from a fine restaurant. I'll definitely make this again & again. Thanks so much for sharing it with us. (11-11)
This is delicious! I didn't have fresh rosemary, but improvised with dry instead, otherwise followed the recipe to a t and only made one chicken, so halved everything with ease. It cooks up so moist and fall off the bone tender and smelled so good cooking! Will definitely have this again! Thanks for sharing! Made for PAC Fall 08