Harry hamlin shares a recipe and secrets to longtime marriage | members only access

LINOLEUM CHICKEN Hamlin’s Linoleum Chicken recipe — so named because he once dropped the chicken on a linoleum floor while preparing it — is featured on his new AMC+ cooking show, _In the

Kitchen With Harry Hamlin._ Serves 4 to 6 INGREDIENTS 1 3-5 pound whole chicken 1 ½ tablespoon kosher salt, divided 3 teaspoons freshly ground black pepper, divided 1 small onion, peeled and

quartered 1 lemon, washed and halved 2 sprigs fresh rosemary 2 garlic cloves, smashed 6-8 heirloom carrots, stems removed, washed and halved 2 stalks of celery, washed and cut into 3 to 4

pieces 1 pound baby potatoes, washed 1 cup dry white wine, such as Chardonnay 1 cup low sodium chicken stock DIRECTIONS Preheat the oven to 450° F. Clean and pat the chicken dry, removing

the giblets. Place the chicken in a roasting pan. Season inside the cavity and outside of the chicken with 1 tablespoon salt and 1 teaspoon pepper and place the 1⁄4 onion, lemon, rosemary

and garlic into the cavity. Add remaining onion, carrots, celery and potatoes around the chicken, pour ½ cup white wine into the pan. Place the roasting pan in the oven and lower the temp to

350° F. Combine the remaining wine and chicken stock in a bowl and season with ½ tablespoon salt and 1 tablespoon pepper. Baste the chicken for 30 minutes every 15 minutes. Roast chicken

for 1 hour and 15 minutes or until the skin is golden brown and the internal temperature is 165° F when probed in the thickest part of the thigh. Remove the chicken from the oven (be careful

not to drop it!), let it rest for 10 minutes and discard the aromatics from the cavity. Carve chicken for easier serving and arrange the vegetables around the chicken on the platter.

Garnish and serve. Pour the liquid from the roasting pan into a gravy separator, season to taste and serve with chicken. *Tip: Save the bones and raw vegetable trimmings to make chicken

stock.