A Roast Chicken Recipe for a Cold Autumn Day

Preparation:
Preheat your oven to 350 degrees.

Mash together the butter, herbs, salt, and pepper until uniformly mixed.

Set the chicken on a rack in a roasting pan, and use your fingers to loosen the skin from the breast (be careful not to tear or otherwise poke a hole in the skin). Pull out and discard the pop-up timer because it is literally worthless to the cooking effort.

Using a spoon, scoop the herb butter and slide the spoon under the skin of the chicken, using your fingers to push the butter off of the spoon onto the meat. Massage the butter so that you achieve an even coating of butter underneath the loosened skin.

Using the same spoon, drizzle some olive oil over the chicken and use the spoon to smear it around to coat. You may elect to do this to the back of the bird as well, or you can skip it.

Apply a liberal coating of salt and pepper to the outside of the chicken. Insert the onion halves and garlic cloves into the cavity.

Insert the probe thermometer into the thickest part of the breast, parallel to the bone. Other recipes may have you take the temperature of the thigh, but by the time the thigh meat is done, it is likely that your white meat is dry. When in doubt, I’d rather put the dark meat back into the oven later. Place the roasting pan, with the chicken and probe in place, into the oven.

When the internal temperature of the breast meat has reached 165 degrees, take the roast chicken out of the oven and set it on the stovetop to rest, for at least fifteen minutes. At this time, you may pull the probe out of the chicken and spot-check temperatures in the thigh and throughout – all temperature readings should be at least 160 degrees. If you are preparing a pan sauce, move the chicken to a platter and remove the rack from the pan.

Drain all of the liquid from the pan into a measuring cup. If the liquid is mostly fat, you can discard it – if there are some non-fat pan drippings, you can add this back to the sauce later.

Set the pan over one or two stovetop burners set to high, until the contents begin to sizzle. Pour about a cup, cup and a half, of wine into the pan and scrape up all of the sticky bits with a wooden spoon – let that simmer for a minute or so. Add about a cup of chicken stock and stir to combine, then throw in the remaining chopped herbs. Turn the heat down and let that simmer for about five minutes.

Sprinkle about two tablespoons of flour over the sauce, and whisk, making sure to break up any lumps, until the sauce is thickened and smooth. Taste for salt (it probably won’t need any).

Carve both breast halves off of the chicken by slicing lengthwise down the bird, parallel to the breastbone – angle the knife slightly so that you can carve each half off in one piece – and set aside onto a serving platter. Check the thigh meat – if the juices are not running clear, put the legs and thighs back into the oven for another fifteen minutes while covering the white meat with foil. Otherwise, carve the dark meat and set onto the serving platter.

Serve the roasted chicken with the sauce in separate ramekins for dipping.