3-3/4 lb oven roaster chicken
1/2 cup fresh herbs on stalks
2-1/2 whole garlic cloves, in skins
1/2 cup water for deglazing
1-1/2 tsp unsalted butter
salt and pepper to taste
1/8 cup minced parsley
Remove wing tips (save for stock) and cut out wish bone. Preheat the oven to 500°F. Remove giblet package (save all but liver for stock pot).
Pat the roaster dry. Remove fat from tail and neck of chicken. Stuff cavity with herbs and garlic cloves. Season skin with salt and immediately set roaster in pan and set in oven.
After 15 minutes, remove the pan from the oven (making sure to close oven door), give bird a shake so it does not stick to bottom of pan and return to oven for an hour and a half
Remove bird from oven and transfer to carving board; let rest for 20 minutes. Strain out juices and throw away fat. Return juices to roasting pan. Scoop herbs and garlic out of bird cavity and add in to roasting pan. Reduce juices by half. Season with salt and pepper. With slotted spoon, remove herbs and garlic. Right before serving, whisk in butter and parsley.
Save by using Cabot Butter Quarters and Serve with Jumbo #1 Yams.
Prices Valid November 13, 2016 to November 19, 2016
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