Roast Chicken

Name: Roast Chicken
Ingredients: 3 sprigs fresh rosemary; 3 garlic cloves; 2 tablespoons yellow mustard; 1 lemon, halved crosswise; 2 roasting chickens, rinsed and patted dry; 2 stalks celery, cut in half crosswise; 1 small onion, quartered; salt & freshly ground black pepper; 1 cup dry white wine, plus more if needed

9 ingredients

13 steps

Ingredients

3 sprigs fresh rosemary
3 garlic cloves
2 tablespoons yellow mustard
1 lemon, halved crosswise
2 roasting chickens, rinsed and patted dry
2 stalks celery, cut in half crosswise
1 small onion, quartered
salt & freshly ground black pepper
1 cup dry white wine, plus more if needed

Directions

1

Preheat oven to 375° .
2

Finely chop the leaves of one sprig rosemary and one clove garlic.
3

In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
4

Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
5

Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
6

Rub chickens all over with mustard mixture, and season with salt and pepper.
7

Place on a rack in a large roasting pan.
8

Sprinkle all over with wine. Pour remaining wine into roasting pan.
9

Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
10

Add water or wine as additional basting juices are needed.
11

Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
12

Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
13

Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.