4 to 6
By Jeremiah Tower
Ducasse serves this chicken on toasted country bread, sauced only with a rich chicken stock deglazing of the roasting pan and garnished with mixed garden vegetables.
To make the herb butter, put 1 stick plus 6 tablespoons of the butter in a bowl and beat it with a spoon (or do this in a mixer) until smooth and creamy. Chop ¾ of the parsley and chervil leaves and all o