1 Roasting chicken; 5-6 lbs
6 Lemons; halved (up to 8)
3/4 c White wine or chicken stock
6 Cloves of garlic; chopped
1 Shallot; chopped (you can
-substitute green onions aka
-scallions, or chives)
2 ts Thyme
2 ts Sumac
2 ts Sesame seeds
1 ts Oregano
1/2 ts Ground cumin
1/2 ts Salt
1/2 ts Red pepper flakes
1/4 c Olive oil; approximately
Source: St Mary Mead Archives
Preheat oven to 425:F.
Mash chopped garlic and shallot into a paste. Add sesame seeds, and grind
into paste. Seeds will not completely grind finely. Combine the rest of the
herbs and spices into the paste and mix well.
Dribble olive oil slowly into paste until a spreadable mixture is obtained.
Rinse chicken and pat dry with paper towels. Stuff cavity with lemon
halves. Cavity will be quite full.
Spread "pesto" over chicken. Pour the wine or stock into roasting pan.
Place chicken in oven; roast at 425:F for 15 minutes, then lower heat to
350:F. Cook about an hour-and-a-half (juices will run clear when leg is
pierced) or, if using thermometer to 150:F.
Take chicken out of oven, and let rest for 10-15 minutes before carving.
Deglaze the roasting pan with more wine or stock (place pan on stove with
high heat, pour liquid into pan and scrape all brown bits up from the
bottom of the pan). Reduce sauce until very slightly syrupy. Strain sauce
through sieve into gravy boat.
<> on Sep 16, 1997
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