I don't have a Jeffrey (or a television show, published cookbooks, house in the Hamptons...) but I do have a Bobby who loves the way I cook, and love roast chicken.
Ina's Perfect Chicken is her signature recipe! I wanted to make it in homage to our favorite Food Netwook star... BUT I just had to put a little bit of StoneGable magic into the recipe. Ina stuffs the cavity of her chickens with all sorts of aromatic bits and herbs. I know this is absolutely gilding the lily, but I am also taking those wonderful flavor infused elements and making a compound butter to slide under the skin of the chicken breasts as well. Compound butters are easy to make and absolutely delicious! For a tutorial about compound butter click HERE.
The result is a chicken with gorgeous golden tasty skin, succulent meat, served along with fork tender and slightly caramelized veggies. And your house will smell fabulous! And why only roast 1 chicken when you can roast 2? I love to have the extra chicken for lunch, and I'll use it again in Sunday's meal~ Chicken Chili.
I hope you will try this Barefoot Contessa meets StoneGable roast chicken, so you can also say, "How easy is that?"
PERFECT ROAST CHICKEN
(4-5 pound) roasting chicken
salt and pepper, kosher if possible
2 bunches fresh thyme
1 bunch parsley
1 lemon, halved
1 head garlic, cut in half crosswise
3 sage leaves
1 stick unsalted butter
1/2 tsp lemon zest
1 tsp lemon juice
1 large yellow onion, peeled and sliced
16 baby carrots, or 4 large carrots, peeled and cut lengthwise and cut into 1 1/2 inch pieces
1 cup chicken stock
Preheat the oven to 425 degrees .
Put room temperature butter in a bowl. Add 2 finely minced garlic cloves and 1/2 tsp lemon zest to butter.
Add lemon juice.
Add lemon juice.
Chop 2 TBS parsley, 1 tsp thyme and 1 small sage leaf and add to the bowl. Mix well.