Preheat oven to 400 F.
Put 2 whole rosemary sprigs into cavity of chicken. Truss (skewer or tie
with string) chicken to secure wings and legs. Brush all over with half the
butter and oil. Reserve remainder for basting. Separate rosemary leaves
from remaining stems and place into tucks of wings and legs, and on top of
breast. Place chicken, breast side up, in a roasting pan.
Roast 30 minutes in preheated oven. Tip pan to let juices flow out from
chicken cavity; baste. Turn heat down to 350 degrees; roast 35 to 40
minutes longer or until juices run clear. Remove chicken from pan to
heatproof platter and keep warm.
Place pan on top of stove. Spoon off surface fat. Bring to a boil,
scraping up chicken bits from bottom of pan. Deglaze by adding wine and
stock and continuing to scrape up bits. Cook, over high heat, until reduced
by half. Pick out any rosemary leaves. Add whipping cream and reduce over
high heat until of desired consistency. (The longer it cooks, the more
flavorful and thick). Season with salt and pepper.
Serve sauce with chicken, garnished with more rosemary sprigs.
A simple but satisfying dish. Good with rice, glazed carrots and steamed
broccoli.
From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright. Toronto:
James Lorimer & Company, Publishers, 1985. Pg. 98. ISBN 0-88862-788-2.
Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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