Ultimate Roasted Chicken with Simple Butter Sauce
|1 cup||CHEFS Garlic Brine Blend for Poultry|
|One 4 to 5 pound||chicken, rinsed inside and out with cold water|
|4 sprigs||thyme |
|4 sprigs||fresh rosemary|
|1/2 cup||full-bodied wine such as Viognier or Chardonnay|
|1 cup||low-sodium chicken stock|
|1/2 pound (2 sticks)||unsalted butter, just cold, cut into 16 pieces|
Don't let the notion of a butter sauce scare you away. A spoonful is enough to enrich the chicken, and it's worth it.
In a large saucepan over high heat, bring 5 1/2 cups of water to a boil Add the brine blend and boil 5 minutes. Remove from the heat and let cool to room temperature. Transfer to the refrigerator and chill thoroughly, about 1 hour.
In a 2-gallon container, combine chilled brine with 8 cups of water. Add chicken, cover the container with plastic wrap, and refrigerate for at least 6 hours, up to overnight.
Remove the chicken from the brine, rinse thoroughly with cold water and pat dry.
Preheat oven to 475 F. Season the chicken inside and out with salt and pepper. Put the thyme sprigs, rosemary sprigs and half lemon inside the cavity. Place the chicken on a rack in a roasting pan. Roast, basting occasionally if you like, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 F, about 45 minutes to 1 hour.
Remove the chicken from the pan and let it rest for 10 to 15 minutes. Let the juices cool, too.
To make the sauce, strain the cooking juices into a measuring cup or bowl. Place the roasting pan with the juices in it over high heat and pour in the wine. Cook, stirring to scrape up any browned bits, 3 minutes. (This is called deglazing.) Add the stock and continue to cook, 3 minutes more. Remove the pan from the heat and whisk in 2 tablespoons of the butter, whisking until the mixture looks creamy.
Return the pan to low heat and quickly whisk in the butter one piece at a time, whisking each one in completely until adding the next. Do not let the mixture boil. If it begins to boil around the edges of the pan, remove it from the heat. When all the butter has been added, remove the pan from the heat. Season to taste with salt and pepper.
To serve: Cut the chicken into 4 or 8 pieces and arrange them on a platter or on individual plates. Spoon some of the sauce over each piece. Pass the remaining sauce at the table.