Ingredients
1 (3 1/2 pound) chicken
Salt and pepper
1 bunch basil
5 cloves garlic
Kitchen twine
2 tablespoons vegetable oil
3 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad.