INGREDIENTS
3 ribs
celery
1/2 cup
chicken broth
5 lb
chicken leg quarters
2 tbsp
fresh rosemary
12
garlic cloves
2 1/2 tsp
kosher salt
1 tsp
olive oil
3 tbsp
olive oil
1 1/4 tsp
pepper
2 tsp
pimenton de la vera
8 servings
rosemary
2 lb
yukon gold potatoes