Mother’s Day Roasted Chicken

Prep Time: 3 ½ Hours
Yields: 6-8 Servings

Comment:
A traditional Sunday dinner in Louisiana is typically planned around a delicious roasted chicken. When that Sunday happens to fall on Mother’s Day, something a little special is required. This recipe will ensure that all of Momma’s chicks come home to roost every Mother’s Day.

Ingredients:
1 (4–6-pound) roasting hen with giblets
½ cup softened butter
salt and black pepper to taste
4 tbsps chopped basil
4 tbsps chopped thyme
4 tbsps chopped tarragon
1 tbsps chopped rosemary
3 tbsps minced garlic
2 medium onions, quartered
2 stalks of celery, chopped
2 red apples, diced
2 green apples, diced
1 tbsp flour
½ cup white wine
3 cups chicken stock

Method:
If frozen, thaw bird in refrigerator for 2 days. Preheat oven to 375°F. Rinse bird under cold running water. Place chicken in center of roasting pan or Dutch oven and season generously with salt and pepper, 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, vegetables and apples. Cover tightly with foil or lid of Dutch oven and roast 1½ hours. Uncover, reduce oven temperature to 350°F and cook until golden brown on all sides. Do not over cook or meat will dry out. Chicken is done when internal temperature reaches 175°F. Remove bird from roasting pan, cover with a foil "tent" and allow to rest, keeping warm. Keep all giblets and seasonings in pan. Pour all but 2 tablespoons of drippings into a bowl and allow to rest. Stir flour into pan, place over high heat and deglaze with wine. Add stock, stirring constantly, to create a sauce naturale. Skim all fat from surface of reserved drippings. Add skimmed drippings to sauce. Season with salt and pepper. Serve sauce with sliced chicken.