ROAST CHICKEN WITH BLACK OLIVES

Roast Chicken With Black Olives image

Provided by Colette Rossant

Time 2h

Yield Six to eight servings

Number Of Ingredients 8

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

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 0 grams