Tuesday, March 10, 2009
Fresh from the Freezer: Herb-Roasted Chicken
I love making roast chicken. After the first meal you can use the meat for other meals throughout the week. Sandwiches, tacos, salads, there are so many wonderful things that can be made with the meat from a roast chicken.
I had a 5.5 pound chicken in my freezer and I was excited to use this wonderful, all-natural chicken. I made a compound herb butter and rubbed that under the skin and on the skin, drizzled with olive oil, salt and pepper. The chicken was stuffed with rosemary, thyme, sage, lemon (herbs and lemon from my garden), and garlic. Asparagus, carrots and potatoes roasted along side the chicken were tossed with thyme, olive oil, salt and pepper.
An amazingly simple and delicious meal for a mid-week dinner. And the only items I had to purchase were the potatoes! Everything else was on-hand from leftover items, picked from my garden or in my pantry and freezer.
8 tablespoons unsalted butter
1 teaspoon rosemary leaves, fresh
1 teaspoon thyme leaves, fresh
1/2 teaspoon sage leaves, fresh
Soften butter or leave at room temperature. Chop herbs and mix with butter. Add a pinch of salt. Reserve 2 tablespoons for gravy.
5.5 pound chicken
3 sprigs rosemary
3 sprigs thyme
2 sprigs sage
1 lemon, cut in half or sliced
3 cloves garlic
Preheat oven to 400 degrees.
Rinse chicken inside and out. Dry. Place in roasting pan with rack. Fill cavity with fresh herbs, lemon and garlic. Tie legs with twine.
Rub 6 tablespoons butter under the skin and all over the breast, thighs and back of chicken. Drizzle chicken with olive oil, salt and pepper.
Roast in oven 1 1/2-2 hours, checking after 1 hour and if browning too fast tent with aluminum foil. When chicken reaches 160-165 degrees on thermometer remove to a platter, cover with foil and let sit for a few minutes
1 tablespoon shallot
1/2 c. white wine
1 c. chicken stock
1 tablespoon flour
2 tablespoons compound herb butter (reserved from above)
Drain all but 2 tablespoons fat from roasting pan. Place roasting pan over medium-high heat. Add shallots and cook until softened. Add white wine and cook until reduced by 1/2. Add chicken stock and bring to a boil. Whisk in flour until absorbed and whisk in butter, 1 tablespoon at a time. Add salt and pepper to taste.
Place chicken and roasted vegetables on plate, top with gravy and drizzle with fresh herbs.