Cook1 hr 50 mins
Delicious roast chicken dish from Bon Appetit. The recipe doesn't call for garlic, but I add garlic to everything. I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good.
- 3 shallots
- 6 tablespoons butter (3/4 stick)
- 4 teaspoons fresh rosemary, minced
- 1 tablespoon orange peel, grated
- 7 lbs roasting chickens, neck and heart reserved
- 1 medium onion, chopped
- 2 medium carrots, peeled, chopped
- 1 stalk celery, chopped
- 3⁄4 cup dry white wine
- 1 1⁄2 cups reduced-sodium chicken broth
- Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.