Roast chicken filled with olives


1 roasting chicken ( about 6 lb)
25 to 30 olives
oil E.O.V.
some butter
salt and pepper
some spice to like

Preheat the oven to 350° F.
Wash and dry the chicken with paper towel, fill the cavity with the olives.
Season with the spices.
Sew the cavity with some string and brush the chicken skin with butter and oil.
Tie the chicken with the string, tuck the wings under the chicken.
Carefully place brest side upon rack in roasting pan.
Bake 1-1\2 to 2- 1\2 hours or until juices run clear when pricked with knife.
Let stand10 minutes before serving to let juices settle.
Remove olives before serving and serve them on the side.

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