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Lemon, Sage and Garlic Stuffed Chicken https://www.metro.ca/userfiles/image/recipes/poulet-farci-citron-sauge-ail-5514.jpg PT10M PT1H10M PT1H20M
Preheat oven to 400°F (200°C).Generously season chicken with salt and pepper.Squeeze juice of half lemon over chicken.Stuff squeezed half lemon, sage and 3 garlic cloves into chicken.Smear butter over outside of chicken.Place chicken in roasting pan and roast, basting, until juices run clear and skin is crispy, 1 to 11/4 hours.Remove to carving board.Discard all but 2 Tbsp. (30 mL) pan juices and set over medium heat.Mince remaining garlic and stir into pan juices.Whisk in flour, then broth, a squeeze of lemon juice and hot sauce.Whisk until sauce bubbles and thickens.Serve over chicken.
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3 1/2 lb (1,75 kg) roasting chicken salt and black pepper to taste 1 lemon, halved fresh sage to taste or 1 teaspoon (5 ml) dry sage 5 garlic cloves, peeled 1 Tbsp. (15 mL) butter, at room temperature 22 mL all-purpose flour 1/2 cups (125 mL) chicken broth hot pepper sauce to taste
Lemon, Sage and Garlic Stuffed Chicken

Lemon, Sage and Garlic Stuffed Chicken

Rate this recipe
6 Votes
  • Lactose-free
4
servings
0:10
Preparation
1:10
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 1/2 lb
    (1,75 kg)
    roasting chicken
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    2 BONUS MILES WHEN YOU BUY 1
    BUTTERBALL BACON

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    300 - 375 G SELECTED VARIETIES

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  • salt and black pepper to taste
  • 1
    lemon, halved
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  • fresh sage to taste or 1 teaspoon (5 ml) dry sage
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  • 5
    garlic cloves, peeled
  • 1 Tbsp.
    (15 mL)
    butter, at room temperature
  • 22 mL
    all-purpose flour
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  • 1/2 cups
    (125 mL)
    chicken broth
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  • hot pepper sauce to taste
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Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Generously season chicken with salt and pepper.

Squeeze juice of half lemon over chicken.

Stuff squeezed half lemon, sage and 3 garlic cloves into chicken.

Smear butter over outside of chicken.

Place chicken in roasting pan and roast, basting, until juices run clear and skin is crispy, 1 to 11/4 hours.

Remove to carving board.

Discard all but 2 Tbsp. (30 mL) pan juices and set over medium heat.

Mince remaining garlic and stir into pan juices.

Whisk in flour, then broth, a squeeze of lemon juice and hot sauce.

Whisk until sauce bubbles and thickens.

Serve over chicken.

Source : Knorr

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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