Herb Spitted Chicken
|Minced fresh rosemary||3 Tablespoon, minced|
|Minced fresh tarragon/2 tablespoons leaf rosemary, crumbled||3 Tablespoon|
|Tarragon leaf||2 Tablespoon, crumbled|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
Combine fresh rosemary and tarragon in a small bowl.
If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl.
Let stand 1 hour.
Strain; reserve liquid.
Add butter or margarine to the herbs; blend well.
Sprinkle the cavity of the chicken with part of the 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.
Melt the remaining herb butter and brush over 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.
Roast the chicken for about 2 1/2 hours, basting it frequently with the butter wine mixture.
Skim off the fat and pour a little juice over each piece of carved chicken.