Roast Chicken With Black Olives

1. 1

   Remove the pieces of fat inside the chicken.

2. 2

   Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor.

3. 3

   Process until all the ingredients are pureed.

4. 4

   Remove to a bowl; add salt and pepper to taste.

5. 5

   Wipe the chicken inside and out with a paper towel.

6. 6

   With your fingers, separate the breast skin from the meat.

7. 7

   Spoon some of the fat mixture under the breast skin.

8. 8

   Place the chicken in a roasting pan.

9. 9

   Sprinkle it with salt and pepper and then brush it with the soy sauce.

10. 10

    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.

11. 11

    Remove the chicken from the baking pan.

12. 12

    Carve the chicken and arrange the pieces on a serving platter.

13. 13

    Garnish with parsley sprigs.

14. 14

    Pour the cooking liquid in a gravy boat and serve along with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.