Roasted Herb Chicken
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons 10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs
4 cups rich chicken stock
1 1/2 cups dry white wine
In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan. Add 2 cups of chicken stock and season the vegetables generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
Check the chickens about 15 minutes into the cooking process. Lower the heat to 375 degrees and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. The skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature. The thermometer should read between 160 and 170 degrees.
When chickens have reached the proper temp remove them from the roasting pan. Let sit for at least 10 to 15 minutes before carving.
Skim off the excess fat from the surface of the liquid. Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed. When the sauce has reached the desired consistency and flavor remove from the heat at this point you can strain the sauce or leave it with the vegetables in it to serve with chicken