Ingredients: |
Ingredients: 1 c chopped fresh parsley
2 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 garlic cloves, minced
salt and pepper
2 tbsp olive oil
2 whole chickens (3-4 lbs each), giblets discarded
1 c plus 2 tbsp water
2 tsp cornstarch
1 1/4 c low-sodium chicken broth
1/4 c white wine
2 tbsp unsalted butter, chilled
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Directions: |
Directions:Make herb paste: Process parsley, thyme, rosemary, garlic, 2 tsp salt, and 1 tsp pepper in food processor until paste forms. Reserve 1 tsp herb paste for sauce. Combine 2 tbsp herb paste with oil in small bowl. Set aside remaining herb paste for under skin.
Roast chickens: Adjust oven rack to middle position and heat oven to 450 degrees. Pat chickens dry with paper towels. Rub reserved herb paste under skin of each chicken, making sure to coat the breast, thigh, and leg meat. Rub herb-oil paste over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine. Transfer chickens to platter. Arrange chickens 2 inches apart, on V-rack set inside large roasting pan. Roast until thigh meat registers 135-140 degrees, 35 to 40 minutes.. Remove chickens from oven and, using a wad of paper towel, flip breast side up (meat that was facing inside should now be facing outside). Pour 1 cup water into roasting pan. Return chickens to oven and roast until thigh meat registers 170-175 degrees, 30-35 minutes. Transfer chickens to carving board and let rest 20 minutes.
Sauce: Whisk cornstarch with remaining water in small bowl until no lumps remain. Pour pan juices and any accumulated chicken juices into liquid measuring cup; skim fat. Transfer 1/2 c defatted pan juices to medium saucepan. Add broth and wine and bring to boil. Reduce heat to medium-low and simmer until sauce is slightly thickened and reduced to 1 1/4 cups, 8-10 minutes. Whisk in cornstarch mixture and simmer until thickened, 3-5 minutes. Off heat, whisk in butter and reserved herb paste. Season with salt and pepper. Carve chickens and serve, passing sauce at the table. |
Personal
Notes: |
Personal
Notes: Whenever I make this America's Test Kitchen recipe, i always need to double the herb paste recipe, it just doesn't seem to cover 2 chickens, so that is my suggestion, to double the herbs. getting under the skin with the paste insures that all the herb flavor doesn't come off with the skin. It also seems to take longer than it calls for to cook it, so an instant read thermometer is invaluable in this recipe.
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