INGREDIENTS

INSTRUCTIONS

Wash & pat dry the basil, reserving large whole leaves for the roasting pan
and for the chicken cavity.
Mince remaining basil.  In a small bowl, with a wooden mallet or spoon (or
using a mortar and pestle), blend minced basil, garlic and butter. Chill
until slightly firm (this can be prepared ahead of time and refrigerated or
frozen).  Have chicken at room temperature. Rinse thoroughly and pat dry
with paper towel.
With fingers, gently separate skin from meat, beginning at neck and
continuing down over breast. Separate skin through to the meaty portion of
the drumsticks. Place small bits of chilled basil butter between breast and
leg meat and skin, being careful not to tear skin.
Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole
basil leaves.  Truss chicken with string to secure wings and legs.
Place remaining basil on bottom of roasting pan; set chicken, breast-side
up, over top.  Drizzle with juice of remaining half lemon and sprinkle with
pepper to taste.
Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350 degrees
and roast another 30 to 35 minutes or until drumsticks move easily in their
sockets.  During this cooking period, baste frequently with pan juices. Let
chicken stand 10 minutes before carving. Serve with defatted pan juices.
The author writes:  "If you have any leftovers from this tasty bird, chop
and use them for chicken salad, sprinkled with toasted almonds or pine
nuts."
From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright. Toronto:
James Lorimer & Company, Publishers, 1985. Pg. 8. ISBN 0-88862-788-2.
Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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