French Roast Chicken

Recipe by ChipotleChick
READY IN: 1hr 21mins
SERVES: 4-6
YIELD: 1 bird
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425.
  • Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
  • Truss and dry the chicken, and rub the skin with the other half of the butter.
  • Baste: Melt butter in a small saucepan with cooking oil.
  • Leave on stovetop with a basting brush for later use.
  • Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
  • Scatter the veggies around it, and set it on the rack in the preheated oven.
  • Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
  • Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
  • Reduce heat to 350.
  • Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
  • Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
  • Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
  • Continue to baste regularly.
  • 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
  • Continue to baste regularly.
  • Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
  • Let sit on a platter 5 to 10 minutes before carving.
  • Remove all but 2 tablespoons of fat from the roasting pan.
  • Stir in shallot or onion and cook slowly for 1 minute.
  • Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
  • reduce to about 1/2 cup.
  • Season with salt and pepper.
  • Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
  • Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
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