Recipe: Sage and Garlic Roasted Chicken

Based on a recipe from the New York Times, this method involves roasting the bird on a bed of sturdy bread.

Pros:  The bread absorbs the drippings and becomes a rich, crisp and delicious side dish.

Cons:  The bread absorbs the drippings, so there's nothing with which to make gravy.

Sage and Garlic Roasted Chicken

1 4-5 lb. chicken, rinsed and patted dry
6 whole garlic cloves, peeled
4 springs fresh sage
1 stalk celery, cut in 1" chunks
1/2 small yellow onion, cut in chunks
1/2 loaf leftover (stale) homemade Italian or French bread, thickly cut (about 3/4")
Olive oil
Salt & pepper

Season chicken cavity liberally with salt & pepper.  Stuff with garlic, sage, celery and onion.  Rub skin with olive oil and additional salt & pepper.

Place the bread slices in a heavy roasting pan and place the chicken on top.  Dot butter on any pieces of bread which are not covered by the chicken (this will keep them from drying out and burning).  Roast at 425 for 1 1/4 hours or until juices run clear.  Let stand 10 minutes before carving.  Serve chicken with bread from the pan.

Serves 6.