Alice’s daughter Fiona calls this “Mama’s Famous Chicken,” but Alice insists that all credit for original authorship of the recipe goes to the great Marcella Hazan, from Essentials of Classic Italian Cooking. Alice has modified it only slightly.
3-4 sprigs of fresh rosemary
3 garlic cloves, peeled
Preheat the oven to 375. Rinse the chicken inside and out with cold fresh water. Pat the outside dry. Put two or three rosemary sprigs, plus garlic cloves and salt and pepper inside the chicken cavity. Rub 1 tablespoon oil over the chicken and sprinkle with salt and pepper and leaves from the third rosemary sprig. Put the chicken in a roasting pan (don’t bother with a rack.) Baste the chicken every 15 minutes or so until it’s done, about 1-1/2 hours (meat thermometer in thickest part of thigh should read 160-165). Carve and serve with the pan juices.
We are down to about 20 chickens unspoken for. This includes the 65 or so in the last house out in the field. Probably get to them at the end of next week. So, if you want chicken and haven’t spoken up yet, now’s the time.
$ 3.50 a pound, pasture raised and organically fed and the most important part of “Mama’s Famous Chicken.”