Crispy
Herbed Chicken
Prep: 25 minutes
Cook: 1 hour and 5 minutes
1/3 cup chopped onion
1/3 cup scraped, diced carrot
1/3 cup diced celery
1 tablespoon chopped fresh parsley
3 tablespoons dry white wine
1 (3- to 3-1/2-pound) broiler-fryer
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Garnishes: fresh basil, oregano, and thyme sprigs
COMBINE first 5 ingredients; toss gently. Set aside. Remove giblets and neck from chicken; reserve for another use. Rinse chicken; pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie ends of legs together with heavy string. Lift wingtips up and over back of chicken, tucking wingtips under chicken.
PLACE chicken, breast side up, on a rack in a shallow roasting pan. Combine butter and next 5 ingredients. Brush chicken with butter mixture. Roast at 375° for 1 hour or until a meat thermometer inserted in thigh registers 180°. Place chicken on a serving platter. Garnish, if desired. Yield: 4 servings.
Per serving: Calories 438, Fat 29.1g, Cholesterol 156mg, Sodium 434mg
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