Ingredients

The following ingredients have 4 Servings
  • 4 lb Whole Roasting Chicken
  • 1 Stick Unsalted Butter (soften)
  • 2 Tbs Fresh Rosemary (chopped)
  • 2 Tbs Fresh Sage (chopped)
  • Half of a whole onion
  • 2 Stalks celery cut in half
  • 2 Whole carrots cut in half (peeled)
  • 1/4 cup White wine
  • Pinch salt and pepper

Instruction

  • Preheat oven to 350 degrees.
  • Rinse chicken, including cavity, with water and pat dry with paper toweling.
  • In a bowl combine soften butter and half of the fresh herbs. Stir to incorporate.
  • Sprinkle salt and pepper in cavity of the chicken.
  • Place the onion, 1 stalk of celery and 1 carrot in the remaining herbs in the cavity of the chicken.
  • Using your fingers, gently separate the skin from the top of the chicken being careful not to puncture the skin. You want to try and get as much of the skin away from the chicken (see video above).
  • Spread the herb butter under the skin on the top of the chicken being careful not to puncture the skin.
  • Any remaining butter may be spread on top of the chicken.
  • In a roasting pan place the remaining pieces of carrots and celery and pour wine in bottom of pan
  • Place the chicken on top of the carrot and celery pieces.
  • Bake for approximately 20 minutes per pound or until the chicken reaches a temperature of 180 degrees. A good rule of thumb is if the leg of the chicken easily wiggles and comes off of the chicken, and the juices are clear, then it is probably done.