Herb-roasted chicken

4 servings

Ingredients

Quantity Ingredient
1 13/16 pounds Chicken
½ teaspoon Kosher Salt
Black Pepper -- freshly ground
2 tablespoons Butter -- at room temperature
4 Sprigs Thyme
2 tablespoons Parsley -- coarsely chopped
1 tablespoon Tarragon -- coarsely chopped
½ cup Carrots -- sliced
½ cup Celery -- sliced
½ cup Onions -- sliced
2 cups Chicken Stock

Directions

1. The day before roasting (or at least 8 hours ahead.) season inside and out with salt and pepper. Cover and refrigerate. (If using kosher chicken, season with pepper ONLY) 2. Preheat the oven to 425 F.

3. Truss the chicken, tying its legs together tightly with kitchen twine. Rub the butter all over the chicken, Place breast side down on a roast rack set in a roasting pan. Transfer the pan to the oven and roast for 30 mins.

4. Remove the chicken from the oven and place the thyme, parsley, tarragon, carrots, celery, and onions in the pan under the rack. Turn the chicken over onto its back and continue to roast breast side up for another 35 to 40 minutes, or until the skin is browned. To check doneness, place a meat thermometer in the thickest point of the thigh, being careful not to pierce through to the cavity. IT should read 170 degrees. If you don't have a thermometer, tilt the chicken forward on the rack until the juices run from the cavity. They should be clear with no trace of pinkness.

5. Transfer the chicken to a platter. Allow to rest in a warm place for 15 mins before carving. Remove the rack, tilt the roasting pan, and pour off the fat, leaving the vegetables and herbs in the pan.

Place the pan over a medium-high flame and pour in the chicken stock as well as any juice that has accumulated on the platter. Cook for 4 to 5 mins, scrapping up any browned bits with a wooden spoon. Strain.

6. Carve the chicken and serve with the hot herbed pan juices.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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