Roast Chicken with Rosemary-Orange Butter

Ingredients

• 6 tablespoons butter room temperature ()
• 2 medium carrots peeled chopped
• 1  celery stalk chopped
• 0.8 cup cooking wine dry white
• 4 teaspoons rosemary fresh minced
• 1.5 cups low-salt chicken broth canned
• 1 medium onion chopped
• 1 tablespoon orange peel grated
• 7 pound roasting chickens whole
• 3  shallots 

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

1. Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
2. Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs.
3. Sprinkle chicken cavity with salt and pepper.
4. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape.
5. Spread remaining butter over chicken.
6. Sprinkle chicken with salt and pepper.
7. Place rack in large roasting pan.
8. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan.
9. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes.
10. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
11. Place same roasting pan over medium-high heat.
12. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes.
13. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper.
14. Serve chicken with pan sauce.