Ingredients
- 1 roasting chicken (2 or more pounds)
- 1 lemon, zest removed & saved, then cut lemon in half
- 1 cube unsalted butter, clarified & cooled
- 1 sm. sprig rosemary, stem removed & minced
- 1 s. sprig thyme, stem removed & minced
- 2 cloves garlic, peeled & minced
- fresh grd. sea salt & pepper
Preparation
Step 1
rinse entire chicken w/ cold water & pat dry
plant the chicken firmly on a cutting table on its tail w/ back facing you
w/ sharp knife, make an incision from top to bottom on either side of backbone & remove bone
open chicken & flatten
S & P both sides & rub w/ lemon halves
soften clarified butter & combine w/ herbs, garlic & lemon zest
turn chicken w/ skin side up & w/ your fingers, gently find an opening near breasts to stuff butter mixture under skin
do this with thighs as well
spread mixture as evenly as possible beneath skin
save any remaining butter mixture
cover chicken in plastic wrap
allow to marinate for 10-24 hrs
preheat oven to 425
in roasting pan uncover chicken & lay in flat w/ skin side down on rack
pour abt. 1 C water in pan to prevent spattering
place pan in oven & roast for 20 min
in another pan, same size, place abt. 1-1/2LBS of seasoned stuffing & bake it in a lower rack for the same amt. of time as chicken
after 20 min, remove both pans
turn chicken skin skide up on top of stuffing
return to oven for another 30 min
remove from oven & allow chicken to roast for abt 15-20 min
pour any juice from 1st pan over chicken
serve w/ stuffing
HICKORY CHIPS - SET UNDER BROILER - PUT IN PAN (SOAKED IN WATER) UNDER CHICKEN