Recipe Details

Ingredients

• 1 (4-pound) chicken, halved or quartered

• 1 clove garlic, mashed and minced

• 1 tablespoon unsalted butter

• 1 pinch freshly ground black pepper

For the Vegetables:

• 1 1/2 to 2 pounds potatoes, cut into 1-inch chunks

• 4 to 6 carrots, cut into 2-inch pieces, halved, or quartered crosswise if very thick

• 3 to 4 stalks celery, cut into 2-inch pieces

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, mashed and minced

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 cup chicken broth

Description

• To cut a chicken into halves, cut out the backbone (discard it or freeze it for stock or soup). Slice through the center of the breast to make 2 halves.
• For quarters, separate the leg and thigh from the chicken; cut through the hip socket. Then cut the backbone out and slice the breast in half. You'll have 2 whole legs (with thighs) and 2 split breasts with wings attached.