Roast Chicken With Herbs
|Frying chicken||4 Pound (1 Whole)|
|Garlic||3 Clove (15 gm), halved|
|Butter/Margarine||3 Tablespoon, melted|
|Ground sage||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Dry oregano||1⁄4 Teaspoon|
|Dry marjoram||1⁄4 Teaspoon|
Remove giblets from chicken and reserve for other uses; pull off and discard lumps of fat from chicken.
Rub skin of chicken with 1 cut clove garlic-then put all garlic and bay leaves into body cavity.
In a small bowl, stir together butter, salt, pepper, sage, basil, thyme, oregano, and marjoram.
Spoon 1 tablespoon of the butter mixture into body cavity.
If trussing is desired, follow trussing directions in preceding recipe.
Or use metal skewers to fasten tail skin to breast skin and neck skin to back
Brush skin generously with butter mixture.
Place chicken, breast side up, on a rack in a shallow roasting pan.
Bake, uncovered, in a 375° oven for 1 to 1 1/2 hours or until juices run clear when meat near thighbone is pricked with a fork, or a meat thermometer inserted into thickest part of thigh, without touching bone, registers 185°.
Baste occasionally with any remaining butter mixture or pan drippings during last half-hour of roasting time.
Transfer bird to a platter.
Remove string or skewers.
Let stand for 10 minutes before carving.