0 recipes from contoocook and beyond


2 3-l/2 lbs. chickens
l/2 stick butter, room temp.
4 tsps. dried basil, crumbled
l/2 tsp. salt
l/2 tsp. pepper
l cup fresh basil leaves
40 large garlic cloves (unpeeled)
l/2 cup dry white wine
l cup chicken stock
l cup fresh basil leaves cut julienne
Preheat oven 400. Remove fat from chicken cavities. Pat dry. Run
fingers between breast skin & meat to loosen skin. Mix l/4 cup
butter, dried basil, l/2 tsp. salt & pepper in small bowl. Rub half
of butter mixture under loosened skins. Tuck l/2 cup whole basil
leaves under skin. Rub remaining butter mixture over chicken. Season
with s&p. Place chickens breast side up in large roasting pan. Roast
l5 mins., reduce heat to 350. Turn chickens on sides. Add garlic to
pan and roast l5 mins. Turn birds to other sides & brush with pan
juices. Roast l5 mins. Turn birds breast side up. Pour wine over.
Roast until juices run clear about 30 mins. more, basting occasionly
Transfer birds to platter with foil to keep warm. Pour pan juices
with garlic cloves into processor. Add l cup chicken stock & puree
(skins will stay whole). Strain puree thru sieve into pan, pressing
skins with spoon. Boil until reduced to sauce consistency, stirring,
about 3 mins. Season sauce to taste with s&p. Mix in basil julienne.
Carve chickens. Serve passing sauce.
Serves 8.

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