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Oven-Roasted Chicken with Fresh Herbs
- 1 4 1/2-pound chicken
- 12 cloves of garlic sliced thin
- 10 shallots sliced thin
- 2 tablespoons each chopped lemon thyme basil, chives, rosemary and sage
- 1 cup chicken stock
- 1 cup veal stock
- 1/4 cup olive oil
- salt and pepper to taste
Directions:View on PBS Food
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