ROASTED CHICKEN CREOLE-STYLE

Prep Time: 3½ Hours
Yields: 6–8 Servings

Comment:
A traditional Sunday dinner in Louisiana is typically planned around a delicious roasted chicken. When that Sunday happens to fall on Mother’s Day, something a little special is required. This recipe will ensure that all of Momma’s chicks come home to roost every Mother’s Day.

Ingredients:
1 (4–6 pound) roasting hen with giblets
1 cup softened butter
salt and black pepper to taste
granulated garlic to taste
2 tbsps chopped basil
2 tbsps chopped thyme
2 tbsps chopped tarragon
1 tbsp chopped rosemary
3 tbsps minced garlic
4 sage leaves
2 medium onions, quartered
1 bell pepper, chopped
2 stalks of celery, chopped
4 cups cooked shell pasta

Method:
If frozen, thaw bird in refrigerator for 2 days. Preheat oven to 375°F. Rinse bird under cold running water. Place hen in center of roasting pan or Dutch oven and season inside and out generously with salt, pepper and granulated garlic. In a small bowl, blend softened butter, chopped herbs and minced garlic. Rub herb paste under breast skin and distribute evenly over outer skin and inside cavity. Remaining paste should be placed in pan around base of bird. Place 2 sage leaves under skin on each breast then surround hen with giblets and vegetables. Cover with a foil tent, making sure that foil is not touching hen. Roast 1½ hours then uncover. Reduce oven temperature to 350°F and cook until golden brown on all sides. Do not over cook or meat will dry out. Hen is done when internal temperature reaches 175–180°F. Remove bird from roasting pan, cover with a foil tent and allow to rest, keeping warm. In a large bowl, toss shell pasta with drippings from pan. Adjust seasonings to taste with salt and pepper. Cut chicken into serving pieces and serve over pasta.