by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand1 cup chicken broth Ask a question about this ingredient
4 pounds whole chicken, clean and pat dry Ask a question about this ingredient
1/2 cup unsalted butter, cut in 1 inch pieces Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
3/4 cups fresh orange juice Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 cup unsalted butter, melted Ask a question about this ingredient
2 sprigs fresh rosemary Ask a question about this ingredient
2 sprigs fresh lemon thyme Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepPour broth into a roasting pan and set aside.
Ask a question about this stepLoosen skin from chicken breasts and thighs.
Ask a question about this stepStuff pieces of butter evenly under skin and place chicken into roasting pan.
Ask a question about this stepDrizzle with white wine and orange juice under and on top of the skin to coat chicken.
Ask a question about this stepSeason with salt and pepper and rub minced garlic onto surface.
Ask a question about this stepBrush with remaining melted butter and lay herbs on and around legs.
Ask a question about this stepTie legs together with kitchen string, cover and bake for 20 minutes.
Ask a question about this stepUncover and baste with pan juices.
Ask a question about this stepContinue cooking until no longer pink and temperature reaches 180 degrees F. at the thickest part of the thigh.
Ask a question about this stepBaste every 10 to 15 minutes throughout cooking.
Ask a question about this stepRest poultry for 10 minutes before slicing and serving for juice to redistribute back into the chicken.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
