Recipe: Herb-Crusted Roasted Chicken (using fresh herbs, rotated while roasting)

Herb-Crusted Roasted Chicken

"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."

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
1/2 cup water
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 chicken breast. Work the softened butter under the skin so that it covers the breast meat; set aside.

Place the herbs in the work bowl of a food processor fitted with a steel blade. Process until finely chopped; set aside.

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 F and the thigh registers between 165 and 170 degrees F, 25 to 30 minutes longer.

Transfer the chicken to a cutting board, let rest 10 minutes. Carve and serve.

Makes 4 servings
Source: The Cook's Illustrated Complete Book of Poultry by the Editors of Cook's Illustrated