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1
Prepare the herb stuffing: Heat the butter and olive oil in the frying pan over medium high heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Let cool.
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2
Preparing the chicken: Remove any lumps of fat from inside the cavity near the tail.
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3
Loosen the breast skin by lifting the neck flap and work your fingers between the skin and the flesh, especially the thighs, taking care not to puncture the skin.
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4
Stuff the cooled herb mixture down between the skin and the flesh. Lay the chicken on its back, tuck the neck skin underneath, and smooth the surface, to distribute the stuffing evenly.
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5
Roasting the chicken: Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan. Set the chicken on its side in the greased pan and place in the oven.
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6
Roast for 25 minutes for a 3l/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Lower the heat to 400u00b0F and roast for another 25 to 28 minutes, depending on size, then turn the chicken breast side up; baste with the pan juices. Roast for 15 to 20 minutes and baste once again during this final cooking.
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7
Test the chicken for doneness; return to the oven for a few minutes if necessary.
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8
Remove the chicken to a cutting board, place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
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9
Make the deglazing sauce in the roasting pan. Tip the pan to one side and skim as much fat as possible off the top of the juice. Stir in the minced shallot and then the vermouth and chicken stock. Add the juices accumulated on the carving board and bring to a boil.
