nonni's sunday chicken
(1 RATING)
My Nonna always served this with a simple green salad and a risotto Milanaise on Sundays. We now know that eating chicken fats are unhealthy, but I would diet all month just to have this.
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prep time
10 Min
cook time
2 Hr
method
---
yield
6 hearty portions
Ingredients
- 2 - 4 lb whole chickens
- 8 cloves garlic(large)
- 1 bunch fresh rosemary
- 1 bunch fresh sage
- 4 tablespoons olive oil
- 1 can chicken broth (college inn or swanson)
- 1/2 cup dry white wine
- several dash salt and pepper as desired
- 1-2 - loaves of crusty italian bread
How To Make nonni's sunday chicken
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Step 1Nonni’s Roasted Chicken Wash and dry chickens. Place in a large roasting pan (big enough for both birds). Rub each bird all over with the olive oil. Fill the cavities of each bird with 2 whole cloves of garlic, and ½ bunch each of rosemary and sage, reserve some herbs for the tops of the birds. Rub the remaining chopped garlic and herbs on the outside of the chickens. Season with salt and pepper. Roast at 325 degrees until legs move easily (2 hours approximately). Remove chickens to a platter to rest. Add some the white wine and the chicken broth to the drippings in the pan. Scrape up all the bits of goodness from the pan and simmer. While the ‘au jus’ is simmering, cut each chicken into 8 pieces, place on a serving platter. Serve the sauce separately with the Italian bread for dunking.
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