Baked Chicken With Wine Soaked Vegetables
|Chopped onion||1 Tablespoon|
|Diced carrots||1⁄4 Cup (4 tbs)|
|Diced yellow squash||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|English peas||1⁄4 Cup (4 tbs)|
|Diced celery||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Broiler fryer||3 1⁄2 Pound|
|Unsalted margarine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Combine first 7 ingredients in a small bowl.
Pour wine over vegetables, and toss lightly.
Remove giblets and neck from chicken; reserve for other uses.
Rinse chicken with cold water; pat dry.
Stuff vegetable mixture into cavity of chicken, and close cavity with skewers.
Tie leg ends together with string or cord; tuck wing tips under bird securely.
Combine margarine, lemon juice, and paprika.
Brush entire bird with mixture; place chicken, breast side up, on a rack in roasting pan.
Bake at 375Â° for 1 1/4 to 1 1/2 hours or until drumsticks move up and down easily; baste often with remaining margarine mixture.