Roasted baby chickens with herb butter

Name: Roasted baby chickens with herb butter
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Ingredients: 1 tablespoon chopped celery; 2 tablespoons chopped carrot; 3–4 chicken wings; 2 tablespoons chopped onion; 2 tablespoons chopped French shallot; 3 tablespoons chopped mixed fresh herbs (tarragon, chervil, parsley); 3 tablespoons chopped mixed fresh herbs (tarragon, chervil, parsley); 2 tablespoons oil; 3 tablespoons chopped mixed fresh herbs (tarragon, chervil, parsley); 2 spring chickens, weighing 440 g (14 oz) each; 3 tablespoons chopped mixed fresh herbs (tarragon, chervil, parsley); 90 g (3 oz) unsalted butter, softened

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

This is a deliciously simple variation on a plain roast chicken. Use whichever fresh herbs you have to hand and pick up the same flavours in the buttery sauce.

Ingredients

2 spring chickens, weighing 440 g (14 oz) each
90 g (

Main course
Gluten-free

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Prepare the chickens by gently sliding a finger under the skin at the neck end and loosening the skin from the flesh. Be careful not to tear the skin.
In a small bowl, mix together the butter and