Herbed Spitted Chicken
|Rosemary||3 Tablespoon, crumbled|
|Minced fresh rosemary/2 tablespoons leaf rosemary, crumbled||3 Tablespoon|
|Tarragon||3 Tablespoon, crumbled|
|Minced fresh tarragon/2 tablespoons leaf tarragon, crumbled dry white wine or chicken||3 Tablespoon|
|Dry white wine/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Ground pepper||1⁄4 Teaspoon|
|Roasting chicken||4 Pound (1 Bird)|
1 In a small bowl,combine fresh rosemary and tarragon.If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl. Let stand for 1 hour. Strain; reserve the liquid. Add butter or margarine to the herbs and blend well.
2 Sprinkle the cavity of the chicken with a part of salt and pepper and put in about 1 tablespoon herb butter. Carefully loosen the skin over the breast with your fingers and press in about 1 to 2 tablespoons of the herb butter. Truss the bird, balance it on the spit and fasten it securely.
3 Melt the remaining herb butter and brush over the bird. Sprinkle it with remaining salt and pepper. Combine the remaining herb butter with an equal quantity of wine or broth, or, if using dried herbs, with reserved wine or broth.
4 Roast the chicken for about 2 1/2 hours, basting it frequently with the butter-wine mixture. If possible, put a pan under the bird to catch the juices. Skim off the fat and pour a.little juice over each piece of carved chicken.
5 Serve hot.