Roasted Chicken with Chardonnay

By: Shawn Stanchfield

Ingredients:
1 whole chicken (2 1/2 Ib.)
1 T. Rosemary, fresh
2 T. thyme, fresh
4 cloves garlic, sliced
1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery)
salt &pepper, to taste
3 T. olive oil

Procedure:
1. Wash chicken and remove excess fat in cavity. Pat dry.
2. Sweat mirepoix and herbs in 2 Tbsp. of oil until tender.
3. Cool.
4. Stuff cavity with mirepoix and truss.
5. Coat chicken with remaining oil and season. Do not cover or refrigerate.
6. Brown chicken in oil on all sides.
7. Place on rack and roast in preheated oven (450° for 20 minutes). Baste. ]
8. Turn temperature to 325°
9. Baste every 15 min. until juices run clear or the chicken reaches an internal temperature of 170°
10. Let rest 15 minutes.
11. Portion chicken, removing carcass.

Aujus Ingredients:
1 cup Chicken stock, low sodium
1 cup Chardonnay

Procedure:
1. Brown carcass and mirepoix.
2. Deglaze with chicken stock and chardonnay.
3. Reduce by half.
4. Strain, pressing firmly through the strainer.

Yield: 2 portions