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Roast Chicken with Rosemary-Garlic Paste
- 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
- 5 juniper berries*
- 2 garlic cloves, chopped
- 1/2 teaspoon black peppercorns
- 3/4 teaspoon fine sea salt or coarse kosher salt
- 4 teaspoons olive oil
- 1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock, if making)
Directions:View on Bon Appetit
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