Shelly's Recipe

CRISPY HERBED CHICKEN

Category: Chicken

1/3 cup chopped onion
1/3 cup scraped, diced carrot
1/3 cup diced celery
1 tablespoon chopped fresh parsley
3 tablespoons dry white wine
1 (3 to 3 1/2 pound) broiler-fryer
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh basil I used dried, about 1 teaspoon
2 teaspoons chopped fresh oregano I used dried, about 1 teaspoon
2 teaspoons chopped fresh thyme I used dried, about 1 teaspoon
1/2 teaspoon salt
1/4 teaspoon pepper

Combine first 5 ingredients; toss gently. Set aside. Remove giblets and neck from chicken; reserve for another use. Rinse chicken; pat dry with paper towels.

Lightly stuff body cavity with reserved vegetable mixture. If desired, tied ends of legs together with heavy string. Lift wingtips up and over back of chicken, tucking wingtips under chicken. Place chicken, breast side up, on a rack in a shallow roasting pan.

Combine butter and next 5 ingredients. Brush chicken with butter mixture. Roast at 365 degrees for 1 hour or until a meat thermometer inserted in thigh registers 180 degrees. Place chicken on serving platter.

Yield: 4 servings