← Back to Search Results
roasting French
French Roast Chicken

Photo by:
Comments: 1
 

Recipe

The method of herb butter slipped under the chicken's skin makes for a very tasty chicken.

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 1 Hr 30 Mins

Ingredients

  • 8 tbsp butter, softened
  • ¼ cup chopped herbs, such as tarragon, parsley, and/or chives, plus sprigs to garnish
  • 2 garlic cloves, finely chopped
  • 1 chicken, about 4lb (1.8kg)
  • 1 lemon
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • ½ cup dry white wine, as needed

Directions

1. Preheat the oven to 375°F (190°C). Mash the butter, herbs, and garlic together. Beat the herbs and garlic into the butter. Ease your fingers between the breast skin and chicken flesh, being careful not to tear the skin. Tuck the butter under the skin. Pierce the lemon all over with a fork and place inside the body cavity. Truss with kitchen string, if desired. Season with salt and pepper.

2. Put the chicken on a rack in the roasting pan. Pour 1½ cups of the stock and the wine over the chicken. Roast for about 1½ hours, or until an instant-read thermometer inserted in the thickest part of the thigh, not touching a bone, reads 170°F (77°C). If the liquid evaporates from the bottom of the pan, add a little more wine.

3. Transfer the chicken to a platter. Cover with aluminum foil and let stand for 10 minutes. Spoon off the fat from the pan. Add the remaining ½ cup stock and bring to a boil over high heat. Boil, stirring often, about 3 minutes, until slightly reduced. Garnish the chicken with the herb sprigs and serve hot, with the pan juices.

Notes

Prepare ahead: The herb butter can be refrigerated up to 1 day ahead; bring to room temperature before using.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

873kcal (44%)
68mg (7%)
31mg (52%)
325mcg RAE (11%)
741mg
69mg
55g
2g
1g
9g
272mg (91%)
663mg (28%)
27g (134%)
66g (102%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • parksloper

    02.06.10 Flag comment

    Cooked this tonight. It was absolutely delicious.
    It was cooked as written. All I can say is, lip-smacking good.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
nigella-express Nigella Express
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?