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Herb Spitted Chicken Recipe
|Minced fresh rosemary||3 Tablespoon, minced|
|Minced fresh tarragon/2 tablespoons leaf rosemary, crumbled||3 Tablespoon|
|Tarragon leaf||2 Tablespoon, crumbled|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4126 Calories from Fat 2815
% Daily Value*
Total Fat 315 g484.5%
Saturated Fat 122.1 g610.4%
Trans Fat 0 g
Cholesterol 1234.7 mg
Sodium 2939.8 mg122.5%
Total Carbohydrates 51 g17%
Dietary Fiber 12.2 g48.9%
Sugars 1.2 g
Protein 253 g505.6%
Vitamin A 181.2% Vitamin C 79.3%
Calcium 117.7% Iron 231.5%
*Based on a 2000 Calorie diet
If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl.
Let stand 1 hour.
Strain; reserve liquid.
Add butter or margarine to the herbs; blend well.
Sprinkle the cavity of the chicken with part of the salt and pepper and put in about 1 tablespoon herb butter.
Carefully loosen the skin over the breast with your fingers and press in about 1 to 2 tablespoons of the herb butter.
Truss the bird, balance it on the spit and fasten it securely.
Melt the remaining herb butter and brush over bird.
Sprinkle it with remaining salt and pepper.
Combine the remaining herb butter with an equal quantity of wine or broth, or, if using dried herbs, with reserved wine or broth.
Roast the chicken for about 2 1/2 hours, basting it frequently with the butter wine mixture.
Skim off the fat and pour a little juice over each piece of carved chicken.