Roast Chicken with Mustard Vinaigrette

1 6- to 7-pound roasting chicken
1 large shallot, quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
  Kosher Salt and pepper to taste
  Fresh rosemary and sage spigs

Preheat oven to 450°F. Remove giblets and neck. Rince chicken and remove any remaining feathers. Pat chicken dry. Cut fat from skin at body cavity opening and set aside. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage springs in cavity. Slide hand between chicken skin and meat over breast to form a pocket on each side. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan, breast side up. Brush 2 Tablespoons vinaigrette over chicken. Place fat from cavity skin on top of breast. Sprinkle with chopped rosemary and sage. Season with Kosher salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting chicken until juices run clear when chicken is pierced in the thickest part of the thigh, basting occaisionally with pan juices, about 1 hour 20 minutes. Remove from oven and let stand 5 minutes. Serve immediately.

Alternately, remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)

Place chicken and herb sprigs on platter. Serve chicken immediately with remaining vinaigrette.

4 Servings


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