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Butter Roasted Chicken
another recipe by Laura Calder
1 chicken
Sprig fresh rosemary
Sprig fresh thyme
Few sprigs tarragon
Salt and freshly ground black pepper
¼ cup butter
Heat the oven to 400 degrees. Stuff the chicken with herbs and truss it string. Season all over with salt and pepper. Set the chicken in a roasting pan o its left leg and set the butter on top.
Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally set it upright and continue cooking until done, about ½ hour more or until the juices run clear. Remember to baste the bird constantly as it roasts.
another recipe by Laura Calder
1 chicken
Sprig fresh rosemary
Sprig fresh thyme
Few sprigs tarragon
Salt and freshly ground black pepper
¼ cup butter
Heat the oven to 400 degrees. Stuff the chicken with herbs and truss it string. Season all over with salt and pepper. Set the chicken in a roasting pan o its left leg and set the butter on top.
Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally set it upright and continue cooking until done, about ½ hour more or until the juices run clear. Remember to baste the bird constantly as it roasts.