Oh, the soft warm summer breeze, carrying with the the sweet scent of tarragon and thyme and perhaps rosemary. I wish. It's mainly foggy and cold here in The City. Though, on occasion we are blessed with sunshine and a taste of summer heat, which is best spent lounging under a tree with a good book or at the beach with someone.
This recipe is quite versatile. You can substitute the herbs here for any of your favorite. I've chosen tarragon and lemon thyme.
Herb Roasted Chicken
We'll need:
1x 3lb 8oz whole chicken (preferably free-range and hormone free)
1/2tsp salt
2tbls unsalted butter (softened)
3 sprigs of tarragon
3 sprigs of lemon thyme
2 cups chicken stock
Utensils:
paper towels
measuring spoons/cups
roasting pan
foil
saucepan
>>preheat oven to 400F<<
~Rinse the chicken in running water, thoroughly cleaning the cavity, washing out all the blood and impurities. Then, dry with the paper towels and place in the roasting pan, breast side up. Sprinkle the outside of the chicken with salt and rub the butter evenly underneath the skin, concentrating on the breasts so to prevent them from drying up in the cooking process. Next, stuff the herbs into the cavity of the chicken.
~Pour the chicken stock into the roasting pan and cover with foil. Place into the preheated oven and bake for about 1hr 20mins or until the juices run clean when pierced with a knife. Remove the foil in the remaining 30mins to brown. If it still isn't brown enough, you can use the broiler (but I don't suggest putting it under for more than 15mins, as that will result in a very dry chicken). Once the chicken is out of the oven remove it from the pan and place on a plate or cutting board to let cool. Drain the juices into the saucepan and place on a burner set to medium. Reduce the sauce until half (about 5~10mins). You can also add a spot of butter to "finish" the sauce.
~Carve the chicken and pour the sauce over it~ serve!
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