Roast Chicken With Rosemary-Orange Butter Recipe

Name: Roast Chicken With Rosemary-Orange Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots; 6 tablespoons butter (3/4 stick); 4 teaspoons fresh rosemary, minced; 1 tablespoon orange peel, grated; 7 lbs roasting chickens, neck and heart reserved; 1 medium onion, chopped; 2 medium carrots, peeled, chopped; 1 stalk celery, chopped; 3/4 cup dry white wine; 1 1/2 cups reduced-sodium chicken broth

Servings: persons

3 shallots
6 tablespoons butter (3/4 stick)
4 teaspoons fresh rosemary, minced
1 tablespoon orange peel, grated
7 lbs roasting chickens, neck and heart reserved
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 stalk celery, chopped
3/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth

1
Position rack in center of oven; preheat to 400u00b0F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
2
Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
3
Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180u00b0F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
4
Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

1646

kcal

Calories

Fat

Carbs

275

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 shallots, 6 tablespoons butter (3/4 stick), 4 teaspoons fresh rosemary, minced, 1 tablespoon orange peel, grated, and more.

Yes, Roast Chicken With Rosemary-Orange Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Rosemary-Orange Butter

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