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Thursday, April 5, 2012

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

OUR KraZy kitchen is going on hiatus.  All your favorite recipes will still be here for reference.  Thank you for your readership and following.

Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced
  • Preheat oven to 325˚.
  • Generously grease baking dish.
  • Scatter onions, carrots and garlic along the bottom.
  • In a small food processor pulse 3/4 of all the leaves together until well blended.
  • Add butter until well blended.
  • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
  • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
  • Spread the remaining butter over the outside of the bird.
  • Generously sprinkle the entire bird with salt and pepper.
  • Sprinkle with remaining herbs.
  • Roast 1 1/2 hours or until desired temperature.
  • Remove from pan and let rest 15-20 minutes.
  • Strain vegetables and make gravy with drippings if desired.
  • Carve and serve.

5 comments:

Alessandra said...

Hi, I read your profile and it made me smile :-). I tried to open the other blog but couldn't so I am following you here, hope it is ok!

Ciao
Alessandra

Janvi said...

Nice collection...Thanks for sharing with us...I really like it... Kitchen Labels

Salsa Verde said...

Absolutely divine!!
Cheers,
Lia.

MaryBeth said...

No better smell than a chicken roasting in the oven, this one looks amazing.

~3 Sides of Crazy~ said...

Thanks - it really turned out to be an awesome recipe. :)

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