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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Wonderfully moist and tender chicken with a rich and flavourful sauce. Ingredients:
1/2 cup chopped mixed fresh herbs (tarragon and flat-leafed parsley) |
2 garlic cloves, finely chopped |
1/4 lb unsalted butter, softened |
4 lbs free-range chicken |
1 lemon |
salt & freshly ground black pepper |
1/2 cup dry white wine |
2 cups chicken stock |
2 -3 sprigs mixed fresh herbs, to garnish |
roasted shallot, for garnish |
Directions:
1. Beat the chopped herbs and garlic into the butter.
2. Ease your fingers between the breast skin and flesh of the bird and spread the butter evenly over the flesh.
3. Prick the lemon all over with a fork and place inside the bird.
4. Put the chicken on a rack in a roasting pan, sprinkle with salt and pepper, and pour the wine and 1 cup of stock over it.
5. Roast in a preheated 375F oven for 1 1/2 hours or until the juices run clear, basting frequently and adding more stock if the pan becomes dry.
6. Remove the chicken from the pan and let stand, covered with a foil, for 10 minutes.
7. Spoon off the fat from the pan, add the remaining stock, and boil, stirring, until slightly reduced.
8. Garnish the chicken and serve hot, with the juices passed separately.
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