Ingredients:
12 sprigs parsley, large stems removed
4 cloves garlic, peeled
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 cups unsalted chicken stock
1 1/2 lbs potatoes, pared & diced
3 1/2 lbs roasting chickens, skin on but as much fat as possible removed
Directions:
Process the parsley, garlic, rosemary,thyme and sage until minced.
Reserve 2 tbsp.
Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
let them rest to cool, drain if there is any stock left, and reserve it.
Spoon half the potatoes into the chicken sew the cavity shut.
Rub the reserved herb mixture all over the chicken.
Arrange remaining potatoes around the chicken in the baking dish.
Spoon some of the remaining broth over the chicken.
Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
Baste the chicken every 15 minutes with the stock.
Servings: 4
Time preparation: 25 min.
Time total: 85 min.