Title: Roast Chicken with Herbed Butter
Categories: Poultry Main
Yield: 4 Servings

1		Roasting chicken (about 3 1/2 lbs.)
		Salt and pepper
2		Fresh rosemary sprigs (or 1/2 tsp. dried crushed rosemary)
1		Carrot; cut into thirds
1	md	Onion; quartered
2 1/4	c	Chicken stock
ROSEMARY BUTTER
6	tb	Unsalted butter; softened
1	ts	Finely chopped garlic
1 1/2	tb	Chopped shallots
		Rosemary sprigs, if desired
1/2	ts	Salt
		Freshly ground pepper
1	ts	Dried rosemary, crushed

Combine butter, garlic, shallots. 1 teaspoon dried rosemary, 1/2 teaspoon salt and a sprinkling of pepper in small bowl: mix to blend well. (Butter can be prepared a day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using.)

Preheat oven to 375 degrees. Clean chicken: rub cavity with salt and pepper. Place rosemary sprigs, carrot and onion pieces in cavity. Place chicken, breast side up, on rack in open roasting pan. Rub chicken with 1 tablespoon herbed butter. Place pan on center shelf of oven. Roast chicken, basting every 20 minutes with 1/4 cup chicken stock and rubbing with 1/2 tablespoon herbed butter. Chicken will be fully cooked when golden brown and juices run clear when flesh is pierced with knife, about 1 1/2 hours. Thermometer inserted in thigh should register 175 to 180 degrees.

Remove chicken from roasting pan. Place pan with drippings over medium-high heat: add remaining chicken stock (You should have 1 to 1 1/4 cups stock left.) Cook and stir 5 minutes or until reduced slightly. Whisk in remaining butter (about 2 tablespoons). Add salt and pepper as needed (If sauce is too salty, add a little water and cook a few minutes to thicken.)

To serve, arrange chicken on platter and drizzle with sauce. Garnish with fresh rosemary sprigs.

Yield: 4 servings Serving Size: 1 piece

Nutritional Information

per serving Calories 650 Total Fat 45 g Total Carbohydrates 6 g Protein 50 g Calcium 50 mg

Copyright American Dairy Association (Reprinted with permission)

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