Thursday, September 26, 2013

RECIPE: Roasted Chicken with Leeks and Scallions

Difficulty Level: Easy

-1 whole chicken

-2 TB each Chinese 5 spice and garlic powder

-1 TB salt

-all the greens and scraps from the leeks and scallions -- all those end parts you don't really want to eat or cook and get stuck in the refrigerator door
-corn or potatoes

Wash the chicken and rub the seasonings into the chicken itself (underneath the skin but leaving the skin intact), and then stuff all the scallion/leek ends into the cavity of the chicken and under its skin, tenting the skin out around the breasts and back.  

Roast at 400F over the 2 ears of corn, or you could use the potatoes to keep the chicken off the pan and to impart great flavor to the veggies.   

Roast however long you normally do/depending on the size of the chicken.
Submitted by Adrienne Mishkin

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