Ingredients Edit

Directions Edit

  1. Rinse chicken; pat dry.
  2. Reserve 2 tablespoons herb butter for gravy.
  3. Slide hand under skin of chicken breast to loosen skin from meat and place in slices of the herb butter.
  4. Spread remaining herb butter over outside of chicken.
  5. Truss chicken.
  6. Place the chicken in a flameproof roasting pan.
  7. Slice the onion into large pieces and scatter around the chicken.
  8. Arrange birds in a flameproof roasting pan.
  9. Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175 °F.
  10. It will take roughly 55 – 65 minutes for a four pound chicken and 8 minutes more per every pound over that.
  11. Lift chicken and tilt, emptying any juices from cavity into roasting pan.
  12. Remove the chicken to the platter, cover loosely, and make the following sauce.
  13. Add vermouth to pan.
  14. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
  15. Strain the mixture into cup with pan juices.
  16. Spoon fat off.
  17. Pour back into the pan.
  18. Bring to a simmer; melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat.
  19. Add flour or Wondra; whisk until smooth.
  20. Serve with gravy.
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