Ingredients
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6 lbs roasting chickens
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup mixed fresh basil, oregano, and thyme sprigs (mix depending on the spices you flavor...I like basil more!)
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1/2 cup butter
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2 tablespoons dry sherry
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2 tablespoons dry white wine
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1 tablespoon orange rind, grated
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1 tablespoon lemon rind, grated
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3 tablespoons lemon juice, fresh not bottled
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1/4 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
- Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
- Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
- About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
- Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.