Roast Chicken With Black Olives

Ingredients

• 1 6-to 8-pound roaster chicken
• 3 sprigs fresh marjoram
• 2 tablespoons tarragon
• 20 pitted black olives
• 1 tablespoon brandy
• Salt and pepper to taste
• 3 tablespoons dark soy sauce
• Parsley sprigs for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1153 calories; 82 grams fat; 23 grams saturated fat; 34 grams monounsaturated fat; 17 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 91 grams protein; 455 milligrams cholesterol; 872 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Remove the pieces of fat inside the chicken. Place the fat with the chicken’s liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
2. Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
3. Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
4. Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.

2 hours