Herb-Crusted Roasted Chicken

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Book Description

The Cook's Illustrated Complete Book of Poultry is, bar none, the Great Mother Hen of all poultry cookbooks. If it is incomplete in any way, it is only that the editors have not included poultry recipes from absolutely every culture in the world familiar with the birds. But with this book tucked under your wing, you can check out poultry recipes in cookbooks from all corners of the globe and know exactly how to get the results you want.

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The Cook's Illustrated Complete Book of Poultry

Authors: the Editors of Cook's Illustrated

Date: July 1999

ISBN: 060960063X

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

Herb-Crusted Roasted Chicken
Recipe from: The Cook's Illustrated Complete Book of Poultry
by the Editors of Cook's Illustrated
Cookbook Heaven at Recipelink.com

Here, egg yolk is used to help the herbs adhere to the chicken skin and to form a delicious crust. Be sure to grease the rack very well to avoid losing the herb crust during turning.

Serves 4

Oil for rack
2 tablespoons butter, softened
1 whole chicken (about 3 1/2 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels
2 cups loosely packed fresh tarragon leaves
2 cups loosely packed fresh parsley leaves
2 cups loosely packed fresh dill leaves
2 egg yolks, lightly beaten
Salt and pepper

Place a shallow roasting pan in the oven and heat the oven to 375 degrees F. Oil the rack.
Mash the butter with a fork. Gently loosen the skin covering the breast. Work the softened butter under the skin so that it covers the breast meat.
Place the herbs in the work bowl of a food processor fitted with a steel blade. Process until finely chopped. Brush the chicken all over with the egg yolks. Sprinkle liberally with salt and pepper. Sprinkle with the herb mixture and lightly pat the herbs so that the chicken is evenly coated.
Remove the heated pan from the oven and set the oiled rack in it. Pour 1/2 cup water over the pan bottom to prevent the drippings from burning. Place the chicken on the rack, wing side up. Roast 20 minutes, then rotate the chicken, other wing side up. Roast 20 minutes, then rotate the chicken, breast side up. Roast until an instant-read thermometer inserted in the breast register 160 degrees and the thigh registers between 165 and 170 degrees, 25 to 30 minutes longer.
Transfer the chicken to a cutting board, let rest 10 minutes. Carve and serve.

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