Best Roast Chicken

[mos]

Sometimes, keeping things simple is the best thing to do. So this is my
Best Roast Chicken1
3.5 lb roasting chicken1 stick butter, softened
½ bulb garlic, skin on, slit across the middle (turn so that flat side is up and make a slit)
sea salt
3½ oz dry white wine
½ pint chicken or vegetable stock
Heat the oven to 400°F.
Place the chicken breast side up in a deep roasting pan. Massage the softened butter all over the chicken breasts, legs and sides.
Tuck the garlic into the chicken cavity.

Sprinkle all over with sea salt
Place the roasting pan into the oven and cook for 1 hr 30 minutes. Remove the chicken from the pan and wrap tightly in aluminum foil and leave to rest for 15 minutes.
Place the roasting pan on medium heat on the stove top and bring the juices up to a gentle simmer. Raise the heat to high and add the white wine.

Stir the wine and juices thoroughly and simmer for 5 min. Add the chicken or vegetable stock, stir again and simmer until reduced by one third.

Unwrap the chicken and add any juices released by the chicken into the sauce and bring to a boil. Remove from the heat strain into a warmed sauce boat or jug.

Serve the chicken immediately with the sauce on the side. Serves 4

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