1 3-pound whole chicken
3/4 teaspoon salt, divided
5 tablespoons butter, softened to room temperature, divided
1 carrot, sliced
1 onion, sliced
1 tablespoon olive oil
1/2 tablespoon shallot or green onion, minced
1 cup chicken stock or broth
- Preheat oven to 425°F. Sprinkle inside of chicken with 1/4 teaspoon salt and smear in 1 tablespoon butter. Truss the chicken . Dry it thoroughly with paper towels, and rub the skin with 1 tablespoon butter. Place chicken, breast side up, in a roasting pan. Strew carrot and onion around it, and set it on a middle rack of the preheated oven. Meanwhile, in a small sauce pan, melt 2 tablespoons butter and 1 tablespoon olive oil to use for basting.
- Allow chicken to brown lightly for 5 minutes. Turn it on its left side, basting it with the butter and oil mixture, and allow it to brown for 5 minutes. Turn it on its right side, baste it, and allow to it to brown for 5 minutes. Reduce oven to 350°F. Leave chicken on its right side, and baste every 8 to 10 minutes, using the fat in the roasting pan when butter-and-oil mixture is empty. Halfway through estimated roasting time (when the right side of chicken is golden brown, about 40 minutes), sprinkle chicken with 1/4 teaspoon salt then turn it on its left side. Continue roasting and basting for another 20-30 minutes, until left side is golden brown. Then, sprinkle chicken with 1/4 teaspoon salt and turn the chicken, breast side up. Continue basting and cook for another 10-20 minutes or until chicken has an internal temperature of 165°F. When done, cut and discard trussing strings, and allow chicken to rest on a hot platter for 5 to 10 minutes.
- Remove 2 tablespoons of fat from the pan, and discard. Then, strain the cooked vegetables and pan juices through a chinois. In a small sauce pan, combine strained pan juices and minced shallot (or green onion), and cook over low flame for 1 minute. Add stock, and boil rapidly over high heat, scraping and discarding any white foam, until liquid reduces to 1/2 cup. Season with salt and pepper. Turn off flame, and just before serving, swirl in 1 to 2 tablespoons of butter into the pan sauce. Pour a spoonful of sauce over the chicken, then ladle the remaining sauce in a gravy boat for the table.
- Main Dishes, Poultry