French Roast Chicken
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup chopped mixed fresh herbs (tarragon and flat-leafed parsley)
- 2 garlic cloves, finely chopped
- 1⁄4 lb unsalted butter, softened
- 4 lbs free-range chicken
- 1 lemon
- salt & freshly ground black pepper
- 1⁄2 cup dry white wine
- 2 cups chicken stock
- 2 -3 sprigs mixed fresh herbs, to garnish
- roasted shallot, for garnish
directions
- Beat the chopped herbs and garlic into the butter.
- Ease your fingers between the breast skin and flesh of the bird and spread the butter evenly over the flesh.
- Prick the lemon all over with a fork and place inside the bird.
- Put the chicken on a rack in a roasting pan, sprinkle with salt and pepper, and pour the wine and 1 cup of stock over it.
- Roast in a preheated 375F oven for 1 1/2 hours or until the juices run clear, basting frequently and adding more stock if the pan becomes dry.
- Remove the chicken from the pan and let stand, covered with a foil, for 10 minutes.
- Spoon off the fat from the pan, add the remaining stock, and boil, stirring, until slightly reduced.
- Garnish the chicken and serve hot, with the juices passed separately.
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Reviews
-
Very nice chicken - but we thought the herbs were a bit overpowering. I was trying to cook a French meal and I will cook this again, but leave the herbs out or maybe only use a teapoon instead of half a cup of herbs. I liked the idea of putting butter under the skin - will adapt for personal taste next time, but it was nice thanks.
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.