Herb-roasted chicken

Chef Kellie Black
Mâche, Visalia

Ghee is a type of clarified butter with a nutty, caramel-like flavor and aroma, but Kellie Black said any butter will do.

Ingredients

1 whole chicken
1/4 cup finely minced fresh sage
1/4 cup finely minced fresh rosemary
1/4 cup finely minced fresh thyme
1/2 cup ghee, divided
Salt, to taste

Directions

Preheat oven to 475 degrees. Rinse chicken inside and out, and thoroughly pat dry. In a small bowl, blend herbs with 1/4 cup ghee. Gently rub chicken inside and out with ghee mixture and lightly salt. Place on a wire rack in a roasting pan. Roast for 40 minutes, basting and rotating after 20 minutes. For baste, melt remaining 1/4 cup ghee and combine with pan drippings.

Reduce oven temperature to 350 degrees and finish roasting, approximately 20 to 30 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees. Allow chicken to rest in a warm area for at least 30 minutes prior to serving.

Serves 4 to 6