Friday, October 9, 2009

Roasted Chicken

Roasted Chicken

Whole chicken, thawed
2-3 carrots (no need to peel)
1 onion
2-3 stalks of celery
1 head of garlic (no need to peel)
1/2 a stick of butter, room temperature
Fresh herbs: I used sage, 1 sprig of rosemary, basil and a little bit of thyme
Salt and pepper
Poultry seasoning

Roughly chop your vegetables (no need to peel any of them, they are just for flavor) and break apart your garlic head.
Season the cavity of the chicken with salt, pepper and poultry seasoning. Put 3/4 of your herbs (whole) into the cavity and fill the rest with your mirepoix (celery, onion and carrot).
In the bottom of the tray your chicken will be roasting in, put the rest of the mirepoix and your garlic cloves and about 1-2" of water. Chop the remaining herbs and mix into the butter. Spread the butter under the skin of the chicken and season the top of the chicken with salt, pepper and poultry seasoning. Add a couple dabs of butter to the top to brown the skin.

Put in a 375 degree oven until the chicken reaches 170 degrees. If you want, you can baste the chicken throughout the cooking with the juices that run off into the tray. Also if the chicken starts to get too brown, just cover with foil.

When the chicken comes out of the oven, cover with foil and let it sit for AT LEAST 15 minutes. This will finish cooking the chicken and let the juices redistribute.

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