Ingredients Jump to Instructions ↓

  1. Butter-Roasted Chicken

  2. Yield: Four servings.

  3. 2 small chickens,

  4. 2 to 2 1/2 pounds each 4 teaspoons unsalted butter, room temperature

  5. 2 teaspoons salt

  6. freshly ground pepper to taste

  7. 3 leeks, white and light green parts only, washed well and coarsely chopped

  8. 1 lemon, thinly sliced

  9. Preheat oven to 450 degrees. Cut wing tips off the chickens with

  10. sharp kitchen scissors. Use fingers to loosen the skin over breast

  11. 4 pockets. Rub

  12. 1 teaspoon of the butter into each pocket. Sprinkle the ground pepper all over the skin and the

  13. cavities. Place the leeks and the lemon slices in the cavities.

  14. Place the chickens on a rack in a roasting pan. Roast for 15 minutes.

  15. Turn the oven down to 375 degrees. Baste the chickens well. Continue

  16. roasting until the juices run clear when the chicken is pricked

  17. with a fork in the thickest part of the thigh, 1 1/2 hours, basting

  18. 15 minutes. Let stand for 10 minutes before carving into serving pieces.


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