Roast Chicken With Black Olives and Herbs |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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French dish for Zaar World Tour 8. The orginal recipe ground up the chicken liver in the stuffing but I didn't; you can if you wish to. NY Times was my inspiration. Ingredients:
3 sprigs marjoram |
2 tablespoons tarragon |
20 black olives, pitted |
1 tablespoon brandy |
6 lbs chicken |
3 cups water |
3 tablespoons soy sauce |
pepper |
Directions:
1. Blend marjoram, tarragon, olives, and brandy in a food processor.
2. Stuff under chicken skin at breast.
3. Put water in bottom of casserole.
4. Put in chicken.
5. Sprinkle with soy sauce and pepper.
6. Bake at 375 degrees Fahrenheit for 90 minutes.
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