Points Of Interest
Cut Rosemary has a strong, piney flavor that intensifies when cooked to a permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.
Ready to use. Add to taste. Crush or grind for finer texture, if desired.
Marinated Rosemary Chicken
2 (2- to 3-pound) whole chickens
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons Cut Rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup white wine
To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest,
garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is
Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against
the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little
under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining
marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to
Preheat oven to 350°F (175°C). Remove chickens from marinade dish, discarding any remaining
marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1
1/2 hours or until chickens are no longer pink inside and their juices run clear.