Roast Chicken

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 sprigs fresh rosemary
• 3 garlic cloves
• 2 tablespoons yellow mustard
• 1 lemon, halved crosswise
• 2 roasting chickens, rinsed and patted dry
• 2 stalks celery, cut in half crosswise
• 1 small onion, quartered
• salt & freshly ground black pepper
• 1 cup dry wine, plus more if needed

Recipe

• 1 preheat oven to 375° .
• 2 finely chop the leaves of one sprig rosemary and one clove garlic.
• 3 in a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
• 4 rub each chicken inside and out with half a lemon. place a lemon half in each cavity.
• 5 add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
• 6 rub chickens all over with mustard mixture, and season with salt and pepper.
• 7 place on a rack in a large roasting pan.
• 8 sprinkle all over with wine. pour remaining wine into roasting pan.
• 9 bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
• 10 add water or wine as additional basting juices are needed.
• 11 remove from oven, transfer chickens to a platter, and let stand 10 minutes.
• 12 meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
• 13 cook until liquid is slightly reduced, about 5 minutes. pour reduced liquid over chickens, or serve on the side.