Directions
- 1Pat down the chicken with paper towels to dry it.
- 2Stuff the chicken with white or yellow onion.
- 3Add lemon slices to the chicken cavity.
- 4Insert sticks of celery into the chicken cavity.
- 5Add garlic to the chicken cavity.
- 6Place shallots into the chicken cavity.
- 7Add rosemary, sage, and thyme to the chicken cavity.
- 8Stuff the cavity to full capacity with the remaining ingredients.
- 9In a bowl, combine softened butter with rosemary, sage, thyme, salt, pepper, sazon, and chicken bouillon.
- 10Mix the butter and herb mixture until well combined.
- 11Lift up the chicken skin and fill it with the herb butter, then press down to spread it.
- 12Pour a little oil over the chicken and spread it all over the skin.
- 13Fill the bottom of the roasting pan with a carton of chicken broth.
- 14Baste the chicken throughout the 4-hour cooking process to keep it juicy.
- 15Remove the cooked chicken from the oven.
- 16Cut and serve the juicy chicken.
Ingredients
- 1 unit whole chicken
- 1 unit white or yellow onion
- lemon slices
- sticks of celery
- garlic
- shallots
- rosemary
- sage
- thyme
- 1 stick softened butter
- salt
- pepper
- sazon
- chicken bouillon
- oil
- 1 carton chicken broth
Equipment
baking dishroasting rackpaper towelbowlspatulatongsknifeplate
Tips
- Ensure the butter is softened to easily mix with herbs and spread under the chicken skin.
- Baste the chicken throughout the cooking process to keep it juicy and ensure crispy skin.
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