Categories: Chicken

Ingredients

• 4 lb roasting chicken
• 4 tbsp unsalted butter, softened
• 1 3/4 cups chopped onion
• 4 tsp minced garlic
• giblets from chicken, chopped
• 1 tbsp thyme, chopped
• 1 tbsp chopped basil
• 1/2 cup chopped parsley
• 1 bay leaf, crushed
• 2 cups breadcrumbs
• salt and pepper
• 3/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 tbsp flour
• 2/3 cup dry white wine
• 1 tbsp red wine vinegar
• 1 1/4 cups chicken stock

Directions

1. Preheat oven to 350. Rinse chicken and pat dry. Set aside.

2. In a large skillet, heat 2 tbsp butter over medium heat. Add 1 1/4 cups onion, 1/4 carrots, 1/4 celery and 3 tsp garlic and cook until onion is softened. Add the giblets and cook until browned.

3. Add the thyme, basil, parsley and bay leaf. Stir until fragrant. Stir in breadcrumbs and season with salt and pepper. Remove from heat and let cool completely.

4. Season the cavity of the chicken with salt and pepper. Spoon the stuffing into chicken and place a tsp of stuffing between skin and each breast. Truss the chicken. In a small bowl, combine 2 tbsp butter and 1 tsp garlic. Season outside of chicken with salt and pepper and smear with the garlic butter.

5. Scatter remaining chopped onion and carrot over bottom of roasting pan and place chicken on top. Lightly cover with foil. Bake for 1 hr, basting occasionally. Increase to 400 and bake for 15 minutes more without foil, basting every 5 minutes.

6. When the skin is browned and crisp, transfer chicken to platter. Tent with foil to keep warm.

7. Place roasting pan over medium heat and cook until juices caramelize on bottom. Spoon off all but 2 tbsp fat. Sprinkle with vegetables with the flour and cook, stirring for 3 minutes. Add the wine and vinegar and scrape up any browned bits. Reduce liquid by half.

8. Add chicken stock and any juices from under resting chicken. Reduce again by 1/3. Season with salt and pepper. Strain gravy into bowl and serve with the chicken.

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