FROM FARM BOX
4 pieces The Butcher Co Chicken Maryland
FROM YOUR PANTRY1/2 tsp cooking/kosher salt
1/3 cup chardonnay or other dry white wine
100g/7 tbsp unsalted butter , softened
4 garlic cloves , minced using a garlic press (Note 2)
2 tsp fresh rosemary leaves , finely chopped (Note 3 for dried)
2 tsp thyme leaves , finely chopped (Note 3 for dried)
3/4 tsp cooking/kosher salt
1/4 tsp black pepper
Mix softened butter with garlic, herbs and salt. Use a garlic press or microplane to finely grate the garlic and make it “juicy” so it mixes through the butter, for better garlic flavour. (If you don’t have one, very finely chop it).
Loosen the skin using a tablespoon. The spoon hugs the curves of the chicken flesh so it won’t pierce the skin. Access the skin from the straight edge of the thigh, as pictured above, and move the spoon around to create butter pockets (including on the drumstick).
Slather butter under the skin. It’s easy, I promise – lift skin, stuff butter under then spread by pressing/pushing on the skin. No need to be exact here, the butter melts and runs everywhere anyway. Even if you spread a wad in the middle that’ll do the trick.
How much butter where – Put about 75% of the butter under the skin. Then only a small amount (~5% ) on the flesh (underside), then the remainder on the skin. Why? Because the flesh side is going to get tons of flavour from roasting in the wine and the butter/chicken juices run-off. It doesn’t need extra butter help!
Roast for 50 minutes – Put the chicken in a baking dish skin side up. Pour the wine around then roast for 50 minutes.
Start off high at 220°C/425°F (200°C fan) for 10 minutes to get the skin browning, then on a slightly lower 200°C /400°F (180°C fan) for 40 minutes or until the skin is golden and the chicken is cooked.
Baste twice at the 30 minute and 40 minute mark (ie spoon pan juices over the chicken skin).
Rest for 5 minutes before serving, using the juices in the roasting pan as the sauce. That stuff is pure gold!!