Herb Roast Chicken

Name: Herb Roast Chicken
Yield: Serves 6 to 8
Ingredients: 1 cup, chopped fresh parsley; 2 tablespoons, chopped fresh thyme; 1 tablespoon, chopped fresh rosemary; 2 , garlic cloves, minced; , Salt and pepper; 2 tablespoons, olive oil; 2 , whole chickens (3 1/2 to 4 pounds each), giblets discarded; 1 cup plus 2 tablespoons, water; 2 teaspoons, cornstarch; 1 1/4 cups, low-sodium chicken broth; 1/4 cup, white wine; 2 tablespoons, unsalted butter, chilled

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Appears in Cook's Country December/January 2011, Cook's Country TV

Main Courses

Chicken

SEASON 6

What’s the key to getting herb flavor into the chicken? Pass the salt.

SERVES6 to 8

TIME2 hours, plus 1 hour marinating

has video

WHY THIS RECIPE WORKS

Merely stuffing our Herb Roast Chicken with herbs delivered zero herb flavor. And herb butter or oil either melted off the chicken or failed to penetrate the meat. Instead, we slathered the chicken with an herb paste. Letting the chicken re...

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