Roast Chicken With Rosemary-Orange Butter

Prep: 2h 10 min


3 shallots
6 tablespoons butter (3/4 stick)
4 teaspoons fresh rosemary, minced
1 tablespoon orange peel, grated
7 lbs roasting chickens, neck and heart reserved
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 stalk celery, chopped
3/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth


Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl
Season with salt and pepper
Set aside
Pat chicken dry
Using fingers, loosen skin from chicken breasts, legs and thighs
Sprinkle chicken cavity with salt and pepper
Spread half of rosemary-orange butter under chicken skin
Tie chicken legs together to hold shape
Spread remaining butter over chicken
Sprinkle chicken with salt and pepper
Place a rack in large roasting pan
Add reserved chicken neck and heart to pan, then onion, carrots and celery
Chop 2 shallots; add to pan
Place chicken, breast side up, on rack in pan
Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes
Transfer chicken to platter
Tent with foil while making sauce (do not clean pan). Place same roasting pan over medium-high heat
Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes
Add broth
Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes
Strain into 2-cup glass measuring cup; discard solids
Spoon fat from top of sauce
Season to taste with salt and pepper
Serve chicken with pan sauce.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *