3-4 lbs. whole roaster chicken, cleaned
4 T. softened butter
2 cloves garlic, minced
1 cup chopped fresh mixed herbs such as: rosemary, mint, parsley, thyme, basil, sage
1/2 tsp. paprika
1 tsp. Kosher salt
1/2 tsp. ground black pepper
2 cups chicken broth
Place chicken on work surface. In a bowl, combine the softened butter, minced garlic, mixed chopped fresh herbs, paprika, salt and pepper. Mix well. Lift the skin of the chicken and rub the butter under the skin of the breast and thigh areas. Rub some butter inside and outside of the chicken. Place chicken in a roaster pan and roast in a 350 degree oven for 1 1/2 hours. Test for doneness by prickin the thigh area and if juices come out clean, the chicken is done. Remove the chicken from the pan, place pan on medium heat over burner, and add the 2 cups chicken broth. Deglaze the pan by scraping up the bits from the bottom of the pan and use the pan drippings over chicken.
Optional: Add 1 large onion, thinly sliced and 3 lbs. baby new potatoes and peeled baby carrots around the chicken for the last 30 minutes for roasting.
I like to make 2 or 3 chickens at a time, and then use them within 2-3 days for leftovers such as chicken pot pie, chicken salads for lunches or chicken burritos.
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