Classic Roast Chicken

INGREDIENTS:

2 chickens, each about 3 1/2 lb.
4 Tbs. minced fresh rosemary or tarragon
Salt and freshly ground pepper, to taste
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth

DIRECTIONS:

Preheat oven to 425 degrees farenheit. Place the chickens, breast side up, on a rack in a large
roasting pan (or use 2 pans). Pat the chickens dry with paper towels. Rub the outside of each chicken
with 2 Tbs. rosemary and a generous amount of salt and pepper.

Roast the chickens for 20 minutes. Reduce the oven temperature to 400 degrees farenheit and continue
to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone,
registers 170 degrees farenheit, about 40 minutes more.

Transfer 1 chicken to a carving board and let rest for 10 minutes. Set the second chicken aside to cool
before shredding the meat and storing.

For the pan sauce: Discard all but about 1 Tbs. of the fat from the roasting pan. Place the pan over medium-
high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits from the pan
bottom. Cook until slightly reduced, about 1 minute. Season with salt and pepper.

Carve one of the chickens into serving pieces and divide among 4 plates. Top with the sauce and serve.
Serves 4 people; makes about 8 cups cooked chicken total.