GARLIC & HERB ROAST CHICKEN
Elda’s Kitchen Garlic & Herb Cooking & Grilling Sauce
- A bottle of Elda’s Kitchen Garlic & Herb Cooking & Grilling Sauce
- ¼1 whole chicken, thawed
- 1 stick of butter, softened
- Kosher salt
- Black pepper, cracked
In a large bowl, add ¼ bottle of Elda’s Kitchen Garlic & Herb Cooking & Grilling Sauce to 1 stick of softened butter. Using a wooden spoon, mix together the butter and sauce until it is nice and mixed. Let chill in the fridge for at least 30 minutes.
After butter has chilled, fill a pastry bag with the compound butter and pipe into the skin of the chicken. To do this, carefully stretch the skin away from the meat with your fingers, being careful to keep the skin intact, and make a loose pocket. Pipe a generous amount of compound butter deep into this pocket. Once the skin has been stuffed, pat the top of the skin and rub carefully to spread the butter across the meat under the skin. Pipe the rest of your butter over the top of the skin, rubbing the butter all over the surface of the bird.
Preheat your oven to 325 degrees Fahrenheit
Once all the butter has been massaged into the skin, it’s time to truss the bird! To see how this is done, be sure to check out Brie’s video on YouTube! Tie the chicken with kitchen twine to ensure everything stays snugly together. This important step keeps the chicken together and helps it cook evenly, resulting in that ideal juicy chicken. Add salt and pepper to the trussed bird.
Place your bird on a roasting pan with a rack and cook for 45 – 60 minutes or until it reaches an internal temperature of 165 degrees.
Remove from the oven and let cool. Once cooled, remove the twine, carve your bird and enjoy!