Food love:sf dared me

On Sat, 11 Feb 2006 21:42:12 -0800, Christine Dabney

If you're in the market for the evil fat-fest twin to Christine's chicken :-)

Lemon-Herb Roast Chicken

meats and poultry

1/2 cup butter; room temperature 2 teaspoons rosemary 2 teaspoons thyme 3 large garlic cloves; minced 1 1/2 teaspoons lemon peel; grated 1 7 pound roasting chicken 1/4 cup dry white wine 1 cup chicken broth 2 tablespoons flour lemon wedges fresh rosemary

Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Preheat oven to 450¡F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season with salt and pepper. Truss chicken to help hold shape.

Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven temperatuer to 375F. Roast chicken until meat thermometer registers 175F and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with foil to keep warm.

Pour pan juices into large glbutt measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 mins. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 mins. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.

Note: This is a really good dish to serve to company.

Contributor: Bon Appetit

Yield: 4 servings

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

-- "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines

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