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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Rinse and pat dry the chicken removing any giblets that may be in the cavity. Preheat the oven to 350 degrees and remove the butter from the refrigerator and allow to soften. Take the green parts of six spring onions, the carrot, and two two ribs of celery and insert them into the cavity of the chicken.
Mix together the softened butter with the minced spring onion, dri
ed thyme, salt, and ground black pepper. Spread the butter mixture on the outside of the chicken and place the chicken in a V-rack or on a broiling pan breast side down. Put the chicken in the oven for thirty minutes.
After thirty minutes rotate the chicken so that it is breast side up and inseart a meat thermometer into the thickest part of the breast. Baste the chicken with another tablespoon of butter.
Allow the chicken to cook until the meat thermometer read 170 degrees. This should be about 30 more minutes for a 3.5 lb chicken and another 7 minutes for every extra half pound over 3.5. For a 4lb chicken the total cook time would be 74 minutes.
Remove the chicken from the oven and allow to sit for ten minutes before carving in order to allow the juices to redistribute.
| Ingredients:
1 salt
5 unsalted butter |
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