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      Herb Butter roast chicken, how good does that sound!

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    • Miss wiwi (no pin limit)❤

      Herb Butter Roast Chicken [[MORE]] 1 chicken (4-5 lbs) 3/4 cup butter 3 Tbsp flat-leaf parsley 1 carrot 1 leek 2 or 3 shallots 2 celery stalks 6 garlic cloves handful of sprigs of thyme a smaller handful of sprigs of rosemary 1 lemon 3-6 cardamom pods black pepper The first step is to prepare the herb butter. In a small bowl, mix the slightly warm butter with the chopped parsley and black pepper. This is a nice and simple way to get your hands all greasy right from the start. Set this aside. Now, be sure to clean your leeks–just cut off and discard the root and the big green leaves. Split the pale green part and rinse out any sand in a bowl of water (there’s more than you think!). Then, coarsely chop this and all of your remaining veggies, spreading them out evenly in a roasting pan. Spread your fresh herbs on top of this as well. Take this time to preheat your oven to 375?F. Now, Ramsay makes the point that you don’t want to cook the chicken entirely whole as is or else you’ll have a dry breast or undercooked leg meat, so before you start cooking, chop the legs off (cut the thigh-breast skin and dislocate the legs–they should pop eat easily and then be fairly easy to cut). You should cook them in a separate pan for a little longer (like 10-15 minutes) than the rest of your chicken. At this point, you should loosen the skin a little bit, and get all of your herbed butter under it all over the chicken. Press on the skin from the outside to try to work it further along inside than your fingers can go. Then, cut your lemon in half and place the halves inside the chicken cavity along with your cardamom pods. Place your chicken on top of your veggies and get it all in the oven. Periodically baste the chicken with the juices that cook off to keep that breast moist and the skin crispy. Roasting the chicken should probably cost you roughly an hour’s worth of time in the oven, but it all depends no how big of a bird you’re working with. If you want to be sure, a meat thermometer can be a helpful thing–just plunge it in the thickest part so you get a good reading (the internet says you should get a reading of 180?F, but I’d say go a little lower, like 170, unless you like a dry bird). When you take your prize out of the oven, let it sit for 10-15 minutes before you carve, so that it both cools some and so that the meat can absorb the juices again so that you can have a succulent piece of meat on your plate rather than dripping all over the cutting board. Enjoy!

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