Serves 3 – 4
3 ½ to 4 lb. roasting chicken
One of the following flavorings:
10-12 whole star anise
• 1 large sprig fresh sage leaves & ¼ cup fresh shredded sage
• 1 large spring of fresh rosemary & ¼ cup fresh rosemary leaves
• 3 – 4 sprigs of fresh thyme & ¼ cup fresh thyme leaves in 3 tablespoons Dijon mustard
• 1 large sprig tarragon & ¼ cup shredded fresh tarragon leaves
• 4 to 6 whole crushed cloves & 2 cloves garlic, pressed or minced, plus 2 quartered lemons
½ cup dry white wine
2 cups chicken broth
8 tablespoons light butter
salt & pepper to taste
1. Pre-heat oven to 400◦.
2. Wash and pat chicken dry. Rub inside of chicken cavity with salt and pepper. Place 2 tablespoons of the butter in the cavity with one of the following:
7 or 8 whole stars of anise,
Sprig of sage,
Sprig of rosemary,
Sprig of thyme,
Sprig of tarragon, or
2 lemon quarters and 3 or 4 cloves of crushed garlic
3. Truss chicken. Dental floss works very well and can be pulled away without tearing the skin.
4. Melt the balance of the butter. Add one of the following to the melted butter:
Crumble the balance of the anise and add,
Add the fresh leaves of sage, rosemary, thyme/mustard mix or tarragon, or
Add the pressed or minced garlic and the juice of 2 lemon quarters
Add salt and pepper. Baste the chicken thoroughly.
5. Mix remaining basting sauce with 1 cup of chicken broth and the white wine. Set aside.
6. Place chicken on a rack in a roasting pan breast down. Pour 1 cup of chicken broth in the bottom of the roasting pan to keep the drippings semi liquid.
7. Put chicken in the oven for 30 minutes. If you happen to be passing you can give it an extra basting during this time, but it isn’t critical.
8. Baste chicken. Turn the chicken breast side up. (A pair of Bluette insulated rubber gloves is an easy way to turn poultry, but a 3 to 4 pound chicken turns easily with a large fork.) Reduce temperature to 350◦ and cook for about 35-40 minutes more, depending on the size.
9. Add chicken broth as needed. Baste at least once. When the leg can be jiggled without resistance, the chicken is done.
10. Remove the chicken to a platter and let it sit for about 5 minutes before carving.