On Sun 12 Feb 2006 05:25:54p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On Sat, 11 Feb 2006 21:42:12 -0800, Christine Dabney
> > rummaged among random neurons and opined:
>
>>On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright
>><wayneboatwright_at_gmail.com> wrote:
>>
>>>That looks and sounds incredibly good, Christine! Copied, of course!
>>>
>>>--
>>>Wayne Boatwright o¿o ____________________
>>>
>>>BIOYA
>>
>>It is, Wayne. And it is very WW friendly..no added fat at all. You
>>wouldn't believe it, the way it turns out.
>
> If you're in the market for the evil fat-fest twin to Christine's
> chicken :-)
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon-Herb Roast Chicken
>
> meats and poultry
>
> 1/2 cup butter; room temperature
> 2 teaspoons rosemary
> 2 teaspoons thyme
> 3 large garlic cloves; minced
> 1 1/2 teaspoons lemon peel; grated
> 1 7 pound roasting chicken
> 1/4 cup dry white wine
> 1 cup chicken broth
> 2 tablespoons flour
> lemon wedges
> fresh rosemary
>
> Combine butter, rosemary, thyme, garlic and lemon peel in small bowl
> and stir to blend. Season to taste with salt and pepper. (Herb butter
> can be prepared 3 days ahead. Cover and refrigerate. Bring to room
> temperature before using.)
>
> Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin
> of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb
> butter for gravy. Rub half of remaining herb butter over chicken
> breast under skin. Spread remaining herb butter over outside of
> chicken. Season with salt and pepper. Truss chicken to help hold
> shape.
>
> Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven
> temperatuer to 375F. Roast chicken until meat thermometer registers
> 175F and juices from thigh run clear when chicken thigh is pierced
> with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly,
> emptying any juices from cavity into roasting pan. Transfer chicken to
> platter. Tent with foil to keep warm.
>
> Pour pan juices into large glass measuring cup. Spoon fat off top. Add
> wine to pan. Place pan over high heat; bring wine to boil, scraping up
> any browned bits. Pour wine mixture into cup with pan juices. Add
> enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2
> tablespoons herb butter in heavy medium saucepan over medium-high
> heat. Add flour; whisk until smooth and beginning to color, about 3
> mins. Gradually whisk in pan juices. Boil until thickened to sauce
> consistency, whisking occasionally, about 7 mins. Season gravy with
> salt and pepper. Arrange lemon and rosemary
> around chicken on platter. Serve with gravy.
>
> Note: This is a really good dish to serve to company.
>
> Contributor: Bon Appetit
>
> Yield: 4 servings

Oh, Terry, this sounds delicious! Not WW, but I deserve a splurge now and
then. Saved for a special Sunday meal. Thank you!

--
Wayne Boatwright o¿o
____________________

BIOYA