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1/2 cup minced shallots
1/4 cup red wine vinegar
1/2 cup olive oil
1/3 cup whole-grain mustard
1 cup chopped parsley
1/4 cup lemon juice
1 teaspoon crushed red pepper
1 five- to six-pound whole roasting chicken, with bones, cut up by butcher

Mix together shallots and vinegar. Whisk in olive oil, then next four
Place chicken in a large baking dish, pour marinade over, and turn chicken to coat. Cover with plastic wrap and refrigerate one hour.
Preheat oven to 450 degrees. Remove chicken from marinade and sprinkle generously with salt and pepper on both sides. Roast chicken for 45 minutes.

Serves 6
Keywords: chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 07, 2009 by deebeeeff     Last Updated: October 25, 2014
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