Scissor Icon

Ultimate Roasted Chicken with Simple Butter Sauce

1 cupCHEFS Garlic Brine Blend for Poultry
One 4 to 5 poundchicken, rinsed inside and out with cold water
4 sprigsthyme
4 sprigsfresh rosemary
1/2lemon
1/2 cupfull-bodied wine such as Viognier or Chardonnay
1/2 pound (2 sticks)unsalted butter, just cold, cut into 16 pieces
Page 1
Scissor Icon

Ultimate Roasted Chicken with Simple Butter Sauce - Equipment List

Roasting Pans
Carving Board
Carving Knife

Page 2
Scissor Icon

Ultimate Roasted Chicken with Simple Butter Sauce - Instructions

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.

Page 3
Scissor Icon

Ultimate Roasted Chicken with Simple Butter Sauce - Instructions Continued

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.

Page 4
Scissor Icon

Ultimate Roasted Chicken with Simple Butter Sauce - Instructions Continued


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.

Serves 4.

Page 5