Whole Roasted Chicken With Compound Butter Recipes

Steps:

• 1. Rinse chicken and remove giblets. At this point I put the giblets in a small sauce pot, add water, and use the giblets and juice for dressing.
• 2. In the cavity of the chicken stuff the stuffing ingredients.
• 3. Make the compound butter by combining all compound butter ingredients.
• 4. Run your hand under the skin of the chicken all over the breast portion to loosen it enough to get the butter under it. I use gloves for this part.
• 5. Divide the compound butter up in portions that you like, I usually use a fourth. Insert the butter with your hand, then smash the skin a little to spread the butter out.
• 6. Bake the chicken in a pre heated 350° until it tests done, and is golden and crispy. this cooked for 1 hour 45 minutes and was pefect.
• 7. let chicken sit for 10 minutes before carving to give juices a chance to redistribute.

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.