SLOW ROAST

Sunday's dinner was a slow roast of a chicken and a healthy medley of asparagus and cherry tomato in a white wine reduction.

Ingredients...

1 Chicken Whole
2 Bulbs of Garlic
Recycled Chicken Oil
Mediterranean Rosemary
Garlic Powder
Salt & Pepper

Asparagus
Cherry Tomatoes
1 Cup of White Wine
Teaspoon of Olive Oil
Sprinkle of Surgar
Salt to Taste

I want to make this my fall Sunday tradition. At around 4:30 in the afternoon I made a fire and I took a whole chicken and placed it in a glass dish. I smothered it in recycled chicken oil and showered it with Mediterranean rosemary, garlic powder, salt, and pepper. The oven was preheated to 400 degrees and I took 2 whole bulbs of garlic with the ends cut and placed them right inside of the chicken.

This cooked for over 2 and a half hours. Keep in mind my oven is from the 1950's and it is never really accurate.....

In a large pan I drizzled some olive oil and had the dial on high. I sauteed my asparagus and cherry tomatoes. With sprinkles of salt and sugar I then poured a cup of white wine and turned down the heat. Once the wine was reduced to about 50% I knew they were done.

Don't forget to take that luscious garlic from the chicken to add to your vegetable medley.

IF THIS DISH WERE AN OUTFIT

D & G