1 Whole Chicken 3-4 pounds
4 Tablespoons of Fresh Herbs
3 Tablespoons Butter
2 Celery Stocks
White Wine or Vermouth
Step 1: Brine chicken in salted water (about 1/2 cup kosher salt) for 2-3 hours. Remove the chicken from water and place on a rack and put in the fridge and let the skin become taught .
Step 2: Pre heat oven to 425. Process the herbs, roasted garlic, salt in food processor into paste. Reserve 1/2 and mix 1/2 with butter.
Step 3: Put the herbed butter under the skin of chicken. Place chicken in V rack breast side up. Add the carrots, onion and celery to the bottom of the roasting pan.
Step 4: Add a cup or so of good (homemade) chicken stock and the same amount of water. Place in over for 30-minutes. Then turn down to 350.
Step 5: Mix the reserved herbs with olive oil and bast chicken ever 30-minutes. Cook chicken until it reaches a temp of 170 and take out of the over and tent with foil for at least 15-minutes. The temp will come up to 180 and then start to go back down.
Step 6: Strain the pan juices into fat seperater. Add more chicken stock and white wine or vermouth in roasting pan.
Step 7: Bring to a boil and remove any fond off the bottom of the pan. Either make a roux or use corn starch slurry. Add jucies that have been strained back to roaster and bring to a boil. Add thickner slowly until disired thickness.
Step 8: Cut chicken and serve with a little gravy.