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Roast Chicken in Herb Bread
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Reviews
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By:
Vivian Ryland
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Roast Chicken in Herb Bread Recipe roasts a whole frying chicken basted with butter, olive oil, lemon juice and garlic then serves inside a freshly baked loaf of Herb Break to create this roasted chicken recipe.
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INGREDIENTS
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1 whole frying chicken
(3 to 3 1/2 lbs)
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3 tablespoons butter or
margarine
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 clove garlic, minced or pressed
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1 loaf Herb Bread (search recipes)
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DIRECTIONS
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1:
Bake one loaf of Herb Bread. Remove chicken giblets (reserve, if
you wish, for another use) and pull
off and discard excess fat. In a
small pan over medium heat, melt
butter with olive oil, lemon juice, and
garlic; bring to a boil and let boil for
2 minutes. Remove from heat. Brush
chicken, inside and out, with butter
mixture (reserve 2 to 3 tablespoons).
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2:
Preheat oven to 375° F. Place
chicken on a rack in a shallow pan
with wings tucked under and legs
skewered or tied together. Roast,
uncovered, until chicken is well
browned and a leg moves freely
when wiggled (about 1 hour and
30 minutes).
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3:
While chicken roasts, use a serrated
knife to cut off top of loaf. With
a curved knife, cut around edge to
remove inside of bread (leave about a
3/4-inch-thick crust). Reserve removed
bread; use to make poultry stuffing
or bread crumbs. Cut away some of
the soft bread on underside of
top of loaf. Brush inside of loaf
(upper and lower parts) with reserved
butter, oil, and garlic mixture.
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4:
Replace top and place loaf on a
baking sheet in oven with chicken
during last 15 minutes it roasts. To serve, place chicken inside
loaf. Replace top of loaf or stand it at
a jaunty angle beside loaf and serve
on a wooden board. Carve chicken,
then slice bread shell into chunks.
Serve hot or warm.
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