Italian Roasted Chicken

Thanks to: TheWitch

Note: Quoting has been edited in this post.

From:       <>
Subject:    Re: Silly question
Date:       1999/12/13
Message-ID: <>#1/1
Newsgroups: alt.society.neutopia,

In Paul G. Barnes <> wrote:
: In article <>, 
: <> wrote:
: >Oh yeah.  What the hell is the difference between Romano and Parmesan
: >cheese?
: Romano has a stronger, sharper taste than Parmesan. IMHO, Romano is 
: better in spicier foods because the sharpness compliments the spices 
: with out overwhelming the dish. Parmesan is better in less savory foods 
: because it won't overwhelm the dish like Romano can.
: What'cha cookin'?

Gleaned from Searchable Online Archive of Recipes:

Italian Roasted Chicken

4 lb Rosting chicken

2 garlic cloves, chopped

Salt & pepper to taste (one presumes since there are no measurements)

4 T Butter or olive oil

1/2 cup Red wine vinegar

5 potatoes, quartered

1.5 cups raisins

1.5 cups Romano cheese, grated

1.5 cups Pignoli nuts

2 Tablespoons Basil

Cut chicken into serving pieces, wash and dry thoroughly.  Butter roasting
pan, arrange potatoes around outer edge of pan; add chicken, lay pieces
skin side down.  Sprinkle with salt, pepper, parsley, chopped garlic,
raisins, Romano, nuts, and basil.  Put dabs of butter on chicken, then
sprinkle with vinegar.  Bake in preheated oven 350 degrees for 1 hour.

Since my search for Pignoli nuts got me nowhere and I'm not a big fan of
raisins, the recipe will be changed accordingly.

Thanks to everyone for the help.

:       [1] See... Yuell Gibbons was right.

heh heh.  Mortis, you don't know what you missed when Grape Nuts was
trying to improve its image.


"I have tamed men of iron in my day, shall 
I not easily crush these men of butter?"

    - Ferdinand Alvarez de Toledo, Duke of Alba

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