Last night, I veered off of my usual Rosemary Lemon Chicken in a Clay Pot and made this roasted chicken with herbs stuffed under the skin.
All Trussed Up with No Place to Go!
1 Tbs rosemary, finely chopped
1 Tbs sage, finely chopped
2 cloves garlic, finely chopped
Pinch of red pepper flakes
2 Tbs olive, plus more for drizzling
3 to 3 1/2 lb whole chicken
1 medium onion, cut into 1/2″ dice
1 large carrot, peeled and cut into 1/2″ dice
2 ribs celery, cut into 1/2″ dice
1 bay leaf
1 bundle thyme, about 10 sprigs tied together with string
2 cups rich chicken stock
3/4 cups dry white wine
Special equipment: butcher’s twine
Preheat oven to 450 degrees F. In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub the herb paste under the skin of the chicken. Drizzle the chicken with more olive oil and massage the skin. Sprinkle the chicken generously with salt. Truss the chicken.
Place the diced vegetables, bay leaves and thyme bundle in a roasting pan. Add 1 cup of chicken stock and season generously with salt. Put the chicken on top of the vegetables in the roasting pan and place in the preheated oven.
Check the chicken about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chicken from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chicken to the oven. When the chicken has browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chicken to the oven for the final 15 minutes of cooking. The skin on the should be very brown and crispy. When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After the chicken has been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat. Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a “strainer” or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. When the sauce has reached the desired consistency and flavor remove from the heat and pour into a serving serving dish.