Yield: 3-4 Servings
Prep: 30 | Cook: 1 hour
Total Time: 1.5 hours
- 3 sprigs rosemary, finely chopped
- 6 sprigs thyme, finely chopped
- 8 sprigs flat-leaf parsley, finely chopped
- 4 tablespoons room temperature unsalted butter
- Salt & freshly ground black pepper
- 3 ½ lbs chicken, rinsed and dried
- 1 head garlic, sliced horizontally in half
- 3 tablespoons olive oil
- 1 cup chicken stock
- 1 lb of peeled baby carrots
- 1 medium celery root, peeled and diced into 1-inch chunks
- 8 ounces cremini mushrooms, wiped clean, stems trimmed, and quartered
- ½ cup cooking Sauvignon Blanc
- Preheat the oven to 450ºF.
- In a small bowl, combine half the rosemary, thyme & parsley with the softened butter, using a fork to blend. Season with salt and pepper.
- Gently loosen the skin from the breast meat. Slide in a small dab of the herb butter. Massage the skin a little to work the butter around. Do the same thing to the skin on the back.
- Season the cavity with salt, pepper and stuff in the leftover chopped herbs and the garlic.
- Smear the skin with any remaining herb butter & season with salt & pepper.
- Tie the legs together with a small piece of butcher's twine & fold the wings under.
- Over a high flame, heat the grapeseed oil in a heavy, ovenproof sauté or roasting pan until it smokes.
- Place the bird on its side, searing the leg & breast. Leave it untouched in the pan for about 4 minutes until the skin has turned golden brown.
- Using a pair of tongs, turn to brown the other breast along with the top and bottom of the bird. Be careful not to pierce the skin with the tongs.
- At this point add the vegetables and toss to coat in the oil and rendered chicken fat.
- Add the chicken stock and place the pan in the oven. Roast the chicken for about 40 minutes (for 5-pound birds, I roasted them for 1 hour). If the chicken starts to get too dark, cover it with a loose foil tent. To test for doneness, pierce the joint where the leg connects to the body - the juices should run clear (the internal temp should be 155ºF).
- Remove the chicken and vegetables from the roasting pan and cover with foil.
- Place the pan on the stove over high heat. If it seems too oily, remove some of the fat with a spoon.
- Add the Sauvignon Blanc and deglaze the pan to make the pan sauce.
- Continue to cook the sauce until it's reduced by half & thickened. You probably won't need to add any flour, although I did add about a tsp of butter right at the end.
- Carve the chicken and serve with the pan sauce.