I’ve noticed that rosemary, at least in California, is more and more being used as a landscaping plant. They have a wonderful small blue or violet blossom. I wonder how many of those folks with rosemary in their flower beds go to the store and pay a couple of bucks for a couple of sprigs when they could bend down and pluck them, far fresher. One of the many dishes rosemary adds its enticing flavor and aroma to is roast chicken, and the use of it is almost to simple to mention.
1 Medium size fryer (roasts as good as a “roasting chicken”)
2 Cloves garlic
2 or 3 Sprigs of fresh rosemary
1 Tsp garlic salt
1/2 Cube butter
Salt and pepper
Wash and remove pin feathers from your chicken. Preheat your oven to 350 degrees. Slice the garlic cloves in 1/8 inch spears. Pierce the chicken skin with the point of a knife and slip garlic spears under the skin, one every two square inches or so over the breast and thighs. Melt butter in a small sauce pan and add garlic salt, this will serve as a baste. Salt and pepper the chicken, inside and out, and slip the rosemary sprigs into the cavity. Place the chicken on a rack in a roasting pan, breast down. Roast for 30 minutes breast down, then turn the chicken over and baste with butter/garlic salt mixture. Cook for another 30 minutes until golden brown. If you don’t mind a little red in the joints, cut your cooking time down to 45 to 50 minutes, so long as it browns nicely. I serve this with chicken gravy. You can also stuff the chicken with a yellow onion, but it will take slightly longer to cook. Enjoy.