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Ingredientes
- 12 x fresh sage leaves
- 1 bn fresh oregano
- 1 bn fresh thyme
- 1 bn fresh basil
- 2 x chickens - (2 1/2 lbs ea) Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 6 c. orange juice
- 8 c. chicken stock
- 1 Tbsp. cool butter
- 1 Tbsp. coarsely-grnd black pepper Salt to taste
- 6 x scallions blanched, cooled, and minced
- 1/4 c. spinach leaves
- 1/4 x grated Parmesan cheese
- 1 Tbsp. pine nuts
- 4 x garlic cloves coarsely minced
- 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 6 lrg potatoes peeled, boiled, and mashed
Direcciones
- Chicken: Place herbs under the skin of the breast of the chicken. Rub the chickens with extra virgin olive oil and marinate covered in the refrigerator for at least 1 hour.
- Preheat oven to 450 degrees. Truss the chickens and season with salt and pepper to taste.
- Place the chickens on a rack and roast for 15 min. Reduce heat to 350 degrees and continue roasting for 35 to 40 min. Remove from oven and let rest.
- Burnt Orange Sauce: Place orange juice in a medium saucepan and cook over high heat till reduced to a thick caramelized syrup.
- Place chicken stock in a medium saucepan and cook till reduced by 3/4. Add in the stock to the orange juice and cook for 5 min. Whisk in butter and pepper. Season with salt to taste.
- Green Onion Potato Puree: Place all ingredients in a food processor and process till smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.
- This recipe yields 4 servings.
