Celebrity Tastemakers

HOME > CULINARY CENTER > COOKBOOK > VIDEOS

INGREDIENTS

½ cup (1 stick) unsalted butter, softened	⅓ cup fresh lemon thyme leaves
⅓ cup finely chopped fresh flat-leaf parsley	Sea salt and freshly ground black pepper.
1 – 3 ½- to 4-pound roasting chicken	3 large garlic cloves, peeled

INSTRUCTIONS

Place the butter in a shallow bowl. Set aside.

Place the garlic on a cutting board and, using the side of a large knife, begin rubbing the garlic at a 45° angle, working to turn it into a paste. Scrape the garlic paste into the butter. Add the parsley and thyme, and using a spatula, press into the butter mixture to blend well. When blended, scrape the mixture into a pastry bag fitted with a small, plain tip.

Very gently work your fingertips between the chicken breast and skin so that the skin remains unbroken as it separates from the meat. Once the skin is fully separated, carefully begin piping the herb butter between the skin and meat, working the butter backward against the meat until it is completely covered with butter.

Using a kitchen twine, truss the chicken together. Place the trussed chicken on a rack in a small roasting pan. Cover with plastic film and refrigerate, undisturbed, for 3 days (or, to cheat, overnight).

Preheat oven to 450° F.

Remove the chicken from the refrigerator. Remove and discard the plastic film. Season the bird with salt and pepper to taste. Place the seasoned chicken in the preheated oven and roast for 20 minutes. Reduce the oven temperature to 275°F. Roast for an additional 20 to 30 minutes or until the juices between the thigh and breast run clear when poked with the point of a small sharp knife and/or an instant read thermometer registers 165°F when inserted into the thickest part (the chicken Will continue to cook as it rests) Remove the chicken from the oven and allow to rest for 10 minutes before cutting into 8 serving pieces: 2 legs, 2 thighs, and 2 breasts cut into halves.