Sonoma-Cutrer Roasted Chicken
By Chef John Ash
Nothing compares to a beautifully prepared roast chicken. Pair this dish with Les Pierres Chardonnay for a truly unforgettable meal.
Total Time 1 hour 10 minutes
Prep Time 15 minutes
Difficulty Level Easy
6 tbsp unsalted butter, room temperature
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1/4 tsp fennel seeds, crushed
1/2 tsp coarse salt
1, 6 lb roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 c canned chicken broth
1/2 c Sonoma-Cutrer Chardonnay
1 1/2 tsp all purpose flour
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. Position rack in bottom third of oven; preheat to 400°F. Sprinkle the main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of the breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under the skin on breast and upper leg meat.
Place chicken on the rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions, and garlic with 1 tablespoon herb butter.
Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert the wooden spoon into the main cavity; tilt chicken so that juices drain into the pan.
Transfer chicken to platter; surround with onions and garlic. Tent with foil. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into the medium saucepan.
Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in the paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.