Steps: |
| -Preheat the oven to 375 degrees. |
| -Combine the salt, minced garlic, rosemary and tablespoon of olive oil in a small bowl; form a paste. |
| -Hold the chicken up by its leg and sprinkle the cavity with the tablespoon of salt; stuff with the lemon and garlic halves. |
| -Lay the chicken down and carefully place a finger, in between the flesh and the skin, in the space between the breast and thigh. |
| -Gently separate the skin from the flesh by sliding a finger along the breast and then back down over the leg. |
| -Following the same path, stuff the garlic paste under the skin; spread as much as possible without tearing the skin. |
| -Season the outside of the chicken liberally, with pepper. Truss the chicken. (Learn How) |
| -Heat a Dutch oven to medium-high; add the oil and butter. Once the butter melts, place the whole chicken in the pan, on its side. (Learn How) |
| -Brown the breast and thigh to golden, approximately 5 minutes, and then turn it over on the other side. |
| -Once the chicken is nicely browned, remove it to saute the onions. |
| -Pour off any excess fat and lay the onion slices down in the pan. |
| -Once the onions have browned on one side, flip them and set aside. |
| -Place the carrots in the middle of the pot (a rack for the chicken). |
| -Set the chicken on top of the carrots and place in the oven, uncovered. |
| -Roast for 45-60 minutes. The temperature will be 160 degrees when cooked all of the way. Insert the thermometer between the breast and thigh. |
| -Remove the chicken from the pot, and return the pot to the burner. |
| -Pour off any excess grease, if necessary, and turn the heat to medium-high. Deglaze the pot with the wine, scraping up any fonds. |
| -Reduce the wine by half and add the stock. Reduce the stock to sauce consistency, and then whisk in the butter. |
| -Strain the sauce through a fine mesh chinoise. |
| -Break down the chicken into breasts and legs. Serve with the sauce. |
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