Categories: Chicken
Ingredients
- 4 lb roasting chicken
- 4 tbsp unsalted butter, softened
- 1 3/4 cups chopped onion
- 4 tsp minced garlic
- giblets from chicken, chopped
- 1 tbsp thyme, chopped
- 1 tbsp chopped basil
- 1/2 cup chopped parsley
- 1 bay leaf, crushed
- 2 cups breadcrumbs
- salt and pepper
- 3/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 tbsp flour
- 2/3 cup dry white wine
- 1 tbsp red wine vinegar
- 1 1/4 cups chicken stock
Directions
-
Preheat oven to 350. Rinse chicken and pat dry. Set aside.
-
In a large skillet, heat 2 tbsp butter over medium heat. Add 1 1/4 cups onion, 1/4 carrots, 1/4 celery and 3 tsp garlic and cook until onion is softened. Add the giblets and cook until browned.
-
Add the thyme, basil, parsley and bay leaf. Stir until fragrant. Stir in breadcrumbs and season with salt and pepper. Remove from heat and let cool completely.
-
Season the cavity of the chicken with salt and pepper. Spoon the stuffing into chicken and place a tsp of stuffing between skin and each breast. Truss the chicken. In a small bowl, combine 2 tbsp butter and 1 tsp garlic. Season outside of chicken with salt and pepper and smear with the garlic butter.
-
Scatter remaining chopped onion and carrot over bottom of roasting pan and place chicken on top. Lightly cover with foil. Bake for 1 hr, basting occasionally. Increase to 400 and bake for 15 minutes more without foil, basting every 5 minutes.
-
When the skin is browned and crisp, transfer chicken to platter. Tent with foil to keep warm.
-
Place roasting pan over medium heat and cook until juices caramelize on bottom. Spoon off all but 2 tbsp fat. Sprinkle with vegetables with the flour and cook, stirring for 3 minutes. Add the wine and vinegar and scrape up any browned bits. Reduce liquid by half.
-
Add chicken stock and any juices from under resting chicken. Reduce again by 1/3. Season with salt and pepper. Strain gravy into bowl and serve with the chicken.