SPRING HERB CHICKEN RECIPE BY ANIS E TH O R O GO O D O F LOV E A ND GARN I S H
Ingredients: 1 small fresh chicken, about 4 to 5 pounds 4 tablespoons grass-fed butter, divided 1 tablespoon chopped parsley 1 tablespoon chopped rosemary 1 tablespoon chopped thyme
Directions: 1 tablespoon chopped sage 1 lemon, cut into chunks ½ cup chopped fennel bulb 1 small onion, cut into chunks 3 garlic cloves, smashed
1. Preheat oven to 450o F. 2. In a small bowl, mix together the butter with parsley, rosemary, thyme, and sage. Set mixture aside. 3. Remove giblets and liver from chicken’s cavity and discard. Let chicken rest for 1 hour at room temperature. Rinse chicken thoroughly under cold water, inside and out, and pat dry, ensuring the cavity is completely dried. 4. Sprinkle cavity with salt and pepper, then stuff with lemon, fennel, onion, and garlic. Truss chicken or tie legs together with kitchen string. 5. Loosen skin, and, working from the neck end, slide your fingers under the skin until you reach the tip of the breast, being careful not to tear the skin. Rub half the herb butter under the skin. Rub the other half of the herb butter over the chicken, and season the entire outside generously with salt and pepper. 6. Place the chicken in a small roasting pan with a rack, legs facing towards the rear of the oven. Bake at 450o F for 15 minutes, and then lower the temperature to 350o F. Continue cooking until an instantread thermometer inserted into the thickest part of the thigh reads 165o F, or about 20 minutes per pound. 7. Remove string and transfer chicken to a platter. Let rest for 10 minutes.
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