Roast Chicken with Rosemary-Orange Butter

Name: Roast Chicken with Rosemary-Orange Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) butter, room temperature; 2 mediums carrots, peeled, chopped; 1 celery stalk, chopped; 177 milliliters dry white wine; 4 teaspoons minced fresh rosemary; 355 milliliters canned low-salt chicken broth; 1 medium onion, chopped; 1 Tbsp grated orange peel; 3 kilograms whole roasting chicken, neck and heart reserved; 3 shallots

Roast Chicken with Rosemary-Orange Butter is If you have low-salt chicken broth, shallots, roasting chicken, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Rosemary

Shallot

Butter

Ground Meat

Equipment you will use

Bowl

Oven

Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs.

Ingredients you will need

Chicken Breast

Whole Chicken

Sprinkle chicken cavity with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape.

Ingredients you will need

Chicken Leg

Rosemary

Whole Chicken

Butter

Orange

Spread

Spread remaining butter over chicken.

Ingredients you will need

Whole Chicken

Butter

Spread

Sprinkle chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place rack in large roasting pan.

Equipment you will use

Roasting Pan

Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan.

Ingredients you will need

Shallot

Carrot

Whole Chicken

Celery

Onion

Equipment you will use

Frying 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.

Ingredients you will need

Roasted Chicken

Vegetable

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

Place same roasting pan over medium-high heat.

Equipment you will use

Roasting Pan

Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Broth