Herb-Stuffed Roasted Chicken, Herbed Rice Pilaf With Peas

Recipe Ingredients

1		Chicken - (4 to 4 1/2 lbs) - giblets removed,
		And rinsed and patted dry
4 teaspoons	20ml	Butter - cut 4 thin pieces
1 tablespoon	15ml	Butter - softened
		Leaves from 2 sprigs fresh tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Yellow onion - peeled, and
		Cut into 8 wedges
2 sections		Fresh thyme
2 sections		Fresh parsley
2 sections		Fresh tarragon
1 cup	237ml	Chicken stock
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Cornstarch
		Herbed Rice Pilaf With Peas - (see recipe)

Recipe Instructions

Preheat the oven to 425 degrees.

Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.

Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast-side up. Lower the temperature to 375 degrees, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees, about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.

Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.

Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.

Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E79) - from the TV FOOD NETWORK

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