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Herb Roast Chicken

From

December/January 2011

Herb Roast Chicken

Merely stuffing our Herb Roast Chicken with herbs delivered zero herb flavor. And herb butter or oil either melted off the chicken or failed to penetrate the meat. Instead, we slathered the chicken with an herb paste. Letting the chicken rest after applying the paste gave it a deep, pronounced herb flavor.

Adding a cup of water to the pan midway through roasting preserved the drippings without causing the bird’s skin to steam. Low-sodium chicken broth, wine, cornstarch, butter, and more herb paste added to the pan created the base for a flavorful sauce.

Serves 6 to 8

For evening cooking, arrange the chickens side by side a few inches apart on the V-rack, with the legs pointing in opposite directions.

Ingredients

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