Roast Lemon Rosemary Chicken with Sauce
1 six lb. roasting chicken, giblets removed, rinsed inside out and patted dry
2 TBS butter, divided between the underskin and the cavity (substitute olive oil throughout the recipe if you wish)
a drizzle of olive oil
3 cloves garlic, crushed and divided between the underskin, the cavity, and the surface skin
3 tsp dried rosemary leaves, crumbled (or 1 TBS fresh rosemary, snipped finely) divided between the underskin, the cavity, and the surface skin
freshly cracked pepper
1 lemon, sliced
1 lemon, quartered
2 TBS butter
2 TBS flour
1 1/2 cups low sodium chicken broth
1/4 cup pan juices (add lemon juice if the sauce isn't lemony enough)
2 TBS pan juices
3 egg yolks
1. Pre-heat oven to 425 degrees.
3. Using a utility knife, carefully separate the skin from the breast meat. Rub some of the garlic directly on the breast and under the skin and sprinkle breast with 1 1/2 tsp dried rosemary or 1/2 TBS fresh rosemary, and a dash of the other spices. Slice some of the butter in thin sheets and place evenly around the breast. Place some lemon slices evenly around the breast. Replace the skin.
4. Rub the outside of the chicken with the some of the garlic and a little olive oil, then sprinkle with 1/2 tsp dried rosemary or 1/2 TBS fresh. Sprinkle salt and a dash of the dried spices, finishing with the paprika to give the chicken a nice color.
5. Rub more of the olive oil garlic mixture inside the cavity and spread the remaining 1 tsp rosemary around the cavity. Place the butter, the quartered lemons, and any leftover slices in the cavity.
6. Place chicken on a rack in a roasting pan and roast uncovered for 20 minutes, then reduce the heat to 400. Roast, basting frequently with pan juices, for 2 hours, or until juices run clear when thigh is pierced with a knife and meat thermometer registers 175.
7. 10 minutes before the chicken is done, make the Lemon Sauce. In a small saucepan over moderate heat, take 2 TBS butter and add the flour and cook, stirring continuously, for about 2 minutes. Slowly add the stock and cook for another 2 minutes, stirring continuously. Add 1/4 cup of the lemon infused pan juices, trying not collect the oil in the drippings. In a small bowl, beat the egg yolks, then stir in 1/2 cup of the hot sauce. Add the egg mixture to the sauce and cook for 30 seconds, or until heated through. Do not let the sauce boil. Season to taste with pepper. If sauce is not lemony enough, add some fresh lemon juice to taste.
8. Transfer chicken to a serving platter and add another 2 TBS of the pan juices to the sauce, stirring until well blended. Pour sauce into a sauceboat and serve it with the chicken and on top of steamed vegetables.
~*~ From Suzy ~*~