Roast Chicken With Brandy-Vanilla Butter
Adapted slightly from Fifty Shades of Chicken [1] by F.L. Fowler
Ingredients
- 1 tablespoon brandy
2 teaspoons vanilla extract
1 1/2 teaspoons sugar
1 (3 1/2- to 4-pound) chicken, patted dry with paper towels
4 tablespoons unsalted butter, very soft
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 400°F. In a medium bowl, whisk together brandy, vanilla, and sugar.
- Bind the chicken [2] using kitchen twine [3]. Fill your hand with butter and gently slide your fingers beneath the skin of the breast, slathering butter on the flesh as you go. Work your way down to the thighs. Repeat until you have used all of the butter. Season the chicken with salt and pepper.
- Place the chicken on a rack set over a rimmed baking sheet. Pour the vanilla brandy mixture inside the chicken cavity and over the top. Roast, basting with the pan drippings every 20 minutes, until the thigh juices run clear when pierced with the tip of a knife and the skin is crisp and golden, about 1 hour and 15 minutes. Let rest for 10 minutes before carving.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4