Servings 8
from Carin
Breithaupt's kitchen
2 whole chickens, cut into quarters
1 tablespoon tarragon
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon basil
1/2 head garlic, minced
2 bay leaves
1 tablespoon olive oil
2 ounces water
*
Remove backbone and cut chicken into quarters.
* Place olive oil, spices, and water into 1/2 steamtable pan.
* Place
chicken quarters into pan. (Note: If doing big masses make 5 chickens fit into full steamtable pan.)
* Coat chicken with
lemon juice, salt, and pepper.
* Place into 375° oven. Rotate pan(s) from top to bottom of oven every 30 minutes
until dome. (about 1 1/2 - 2 hours).
