Ingredients
- ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
- "Serve this with 'Crispy Potato Galette' (see recipe at www.epicurious.com), buttered green beans and a red Côtes du Rhône or white Burgundy."
- List of Ingredients
- 7 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley plus 3 large sprigs
- 1 tablespoon chopped fresh thyme plus 3 large sprigs
- 1 tablespoon chopped fresh rosemary plus 3 small sprigs
- 1/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon coarse salt
- 1 7- to 7 1/4-pound roasting chicken, rinsed, patted dry
- 3 medium onions, peeled, quartered lengthwise (do not remove root end)
- 14 garlic cloves, peeled
- 1 cup canned low-salt chicken broth
- 1/2 cup dry white wine
- 1 1/2 teaspoons all purpose flour
Directions
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
Makes 4 servings.
Bon Appétit
January 2001
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Submitted 12/20/07.
Source: Bon Appétit
Submitted By: merstar unicorn
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC