taste this

Roasted Chicken

4-5 lb whole roasting chicken

1 large onion, quartered

3-4 shallots, halved lengthwise

2 bulbs garlic, cut in half crosswise

2 lemons

1 orange

1 bunch rosemary

1 bunch thyme

Herb Citrus Butter

2 sticks unsalted butter, softened (I love the European butters such as Kerry Gold or President)

Zest from 1 of the lemons

Zest from 1 orange

1 Tbsp minced fresh rosemary

1 Tbsp minced fresh thyme

1 tsp dried herbs de Provence

1 tsp finely ground sea salt

1 Tbsp honey

Browned Butter

1 stick unsalted butter

Herb Citrus Butter

With a fork, mix 2 sticks of butter, zest from lemon and orange, fresh and dried herbs, salt and honey until well combined. Adjust flavors, if desired. This is so delicious, you’ll be tempted to eat it by the spoonful! Set aside 2/3 for the chicken and save the remaining 1/3 to serve with baguette, if desired.

Browned Butter

In a small pot on medium heat, stir 1 stick of butter constantly, to prevent burning, until is is fragrant and the color of hazelnuts. Remove from heat and set aside.

Roasted Chicken

Grease a medium to large cast iron pot with olive oil. Pat chicken dry with paper towels and place in the pot. Fill the cavity of the bird with some of the onion, shallots, garlic, lemon, orange and sprigs of herbs.

Massage 2/3 of the herb butter into the skin of the bird. Arrange the remainder of the onion, garlic, lemon, orange and herbs around the bird. Sprinkle salt and pepper over all.

Bake, with lid, 45 minutes. Then remove the lid and roast another 15-25 minutes, until juices run clear when sliced with a knife. Voilà! Carve and serve.

Note: The remaining bits in the pan and the carcass are just too good to be wasted. Make them into a bone broth to save for a soup later. Add carcass back to pan, add ½ cup apple cider vinegar, an additional quartered onion, and a teaspoon ground pepper and 1 Tbsp sea salt. Fill pan with water. Bring to a boil, then turn heat to simmer and cover with lid. Simmer all night and strain the broth the next morning. If not using right away, freeze the broth in quart size Mason jars.