Recipes

Preheat your oven to 450°F.  In a roasting pan or oven-proof skillet (it’s best to use something that can go both in the oven and over a burner) place the carrots, onion, and celery in an even layer.  Place the butterflied chicken, skin side up, on top of the vegetables.  Slather the top with butter.  Sprinkle the thyme evenly over the top and then season well with salt and pepper.  Place the whole pan into the oven.  Depending on the size of your chicken it may take anywhere from 45 minutes-1 1/2 hours to cook.  The best way to know if your chicken is done is to take its temperature with an instant read thermometer.  Place the thermometer into the thickest part of the white meat and then the thickest part of the dark meat (preferably at a joint).  The thermometer should read 155°F when it is done.  Remove the pan from the oven.  Carefully move the chicken onto a cutting board to rest.  Place the pan with the vegetables over high heat on the stove.  Add the wine.  Using a wooden spoon stir the mixture, scraping the bottom of the pan to remove all the brown bits.  Reduce the wine until it is thick and syrupy.  Add the chicken stock and reduce by half.  Pour the sauce through a fine mesh strainer, pushing on the vegetables to squeeze out all their flavor.  Carve the chicken and serve it on a large platter with the sauce over the top.