COLD ROASTED HERB CHICKEN1 (3 lb.) whole roasting chicken
1/4 lb. butter, melted, divided use
Salt and pepper (to taste)
1/2 cup fresh tarragon leaves (stripped from stem), divided use
1/2 cup chopped fresh basil, divided use
1 tsp. minced fresh garlic
Whole basil leaves
Heat oven to 375 degrees F.
Arrange chicken in shallow roasting pan. Brush chicken with half of melted butter, then sprinkle with salt, pepper, half the tarragon and half the basil.
Mix together minced garlic with remaining butter and herbs; brush inside of chicken with mixture.
Bake about 45 minutes, or until chicken is nearly done. Juices should run clear and drumstick should move easily in socket. Increase heat to 400 degrees F and bake another 15 minutes to brown. Cool.
Slice cooled chicken into serving pieces and arrange on platter with fresh basil leaves. Wrap with plastic wrap and refrigerate until serving.
Makes 6 servings
Source:
The Dinner Party Cookbook by Karen Brown