Herb Crusted Roasted Free Range Chicken
Preheat oven to 375o
Wash chicken and place on rack and dry with paper towel
1 tbsp each fresh sage, thyme, basil & rosemary
2 cloves fresh garlic
2 tbsp extra virgin olive oil
Blend all ingredients in food processor to make a thick paste. Insert paste under the skin of the chicken in three or four areas. Use the tip of a knife to loosen the skin. Sprinkle Kosher salt or specialty salt on skin of chicken - smoked is great. Roast till cooked through or leg juices run clear when pierced with a knife about 45 minutes. Remove chicken from oven and set on a rack to cool. Using roasting pan with all of the juices - set on stove top and add 1 cup of your favorite white wine and 2 tbsp. of unsalted butter. Reduce liquid by 2/3 and adjust seasonings to taste. Use the pan juices as a sauce with your chicken pieces.
