¼ tsp. olive oil 3 lb. roasting chicken, rinsed and patted dry (neck & giblets removed) 1 tsp. kosher salt 1 tsp. freshly ground pepper 3 Tbl. Fresh rosemary, thyme, and/or savory leaves (any combination) 3 garlic cloves, 1 crushed, 2 lightly smashed 1 large lemon, washed 2 medium carrots, coarsely chopped 2 shallots, cut lengthwise in half 3 sprigs fresh thyme ¼ cup Madeira or dry white wine, or a mixture
Preheat the oven to 350º. Place a 4x4” square of foil or parchment in a roasting pan and brush lightly with oil. Set aside.
With a thin sharp knife, cut the excess fat from the neck and hind cavity of the chicken and discard. Sprinkle the chicken evenly inside and out with the salt and pepper, rubbing it into the skin. Stuff the herb leaves and the crushed garlic clove into the cavity. Prick the lemon about 25 times with a toothpick or skewer. Stuff it into the cavity of the chicken. Using toothpicks or trussing needles, pin the neck and hind cavities closed, or truss the chicken with cotton string.
Place the chicken breast side down on the foil in the roasting pan. Nestle the neck and giblets, carrots, shallots, smashed garlic cloves, and thyme sprigs around the chicken. Roast for 15 minutes.
Turn the chicken breast side up and carefully remove the foil. Roast for 20 minutes longer, until the skin is brown and crisp and the juices run clear when the part of the thigh nearest the body is pricked with a kitchen fork. An instant-read thermometer inserted in the thigh should read 160º to 170º, and in the breast, 150º. Remove the toothpick or twine from the hind end. Lift the chicken with two wooden spoons and tilt it slightly so the juices run out of the cavity into the pan (discard the lemon and herbs). Place the chicken on a warm platter.
Pour the pan juices into a small measuring cup and let settle for 3 to 4 minutes. Carefully skim the fat off the surface with a tablespoon. Pour the juices back into the roasting pan, set it over moderate heat, and add the Madeira. Simmer, stirring to dissolve the browned bits on the bottom of the pan, until the alcohol has cooked off, about 5 minutes. Skim off any fat or scum that rises to the surface. Strain the sauce into a small bowl, and taste for seasoning. (You will have about ½ cup)
Carve the chicken and pour any juices that have collected on the platter into the sauce. Spoon about 2 Tbl. of the sauce over each portion of chicken.
Sliding flavorings under the chicken skin is a great way to infuse a chicken with flavor. Leaves of soft fresh herbs, such as sage and tarragon, or whole imported bay leaves, spice pastes, and rubs all work well. Begin by working from the neck opening: With your fingers, gently pull the chicken skin away from the breast and legs, without tearing it. Then gently insert whatever flavorings you wish under the skin, over the breast and thigh meat. Be sure to season the cavity of the bird with salt and pepper and some of whatever you’ve placed under the skin, or some crushed garlic or grated ginger. - Updated: January 27, 2006
