French Herb-Roasted Chicken

Prep Time: 2½ Hours
Yields: 6–8 Servings

Comment:
This classic French recipe enhances the delicate flavors of the chicken with butter and fresh herbs. Placing the mixture under the skin and inside the cavity ensures the flavor spreads throughout the breast and keeps the meat moist.

Ingredients:
1 (4–6-pound) roasting hen with giblets
½ cup softened butter
salt and black pepper to taste
granulated garlic to taste
4 tbsps chopped basil
4 tbsps chopped thyme
4 tbsps chopped tarragon
1 tbsps chopped rosemary
4 tbsps minced garlic
2 medium onions, quartered
2 stalks of celery, chopped
2 carrots chopped

Method:
Preheat oven to 350°F. Rinse bird under cold running water. Place chicken in center of roasting pan or Dutch oven and season generously with salt, pepper and granulated garlic, inside and out. In a small bowl, blend softened butter, chopped herbs and garlic. Rub herb paste under breast skin and distribute evenly over outer skin and inside cavity. Remaining paste should be placed in pan around base of bird. Surround chicken with giblets and vegetables. Roast 1½ hours or until internal temperature reaches 175°F. Do not over cook or meat will dry out. Remove bird from roasting pan, cover loosely with a foil "tent" and allow to rest, keeping warm. NOTE: You can serve the chicken with the natural drippings or create a sauce natural with flour wine and stock. My preference is to reserve and strain the drippings into a saucepan and skim off about 75 percent of the fat. Bring to a simmer and stir in freshly cooked pasta shells. This makes the perfect accompaniment to the roasted chicken.