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INGREDIENTS:

• 1 pound unsalted butter, room temperature
• 1 tbs chopped fresh parsley
• 1 tbs chopped fresh thyme
• 1 tbs chopped fresh rosemary
• 1 tbs chopped fresh sage
• 1/2 tsp coarse salt
• Fresh Ground Black Pepper to taste
• 2 3 pound roasting chicken, rinsed, patted dry
• 1 medium onion
• 2 carrots
• 3 stalks celery 2 inch dice
• 14 garlic cloves, peeled
• 1 cup chicken stock
• 1/2 cup dry white wine
• 1 1/2 tsp all purpose flour

PROCEDURE:

1. Mix butter, chopped herbs, and 1/2 teaspoon coarse salt in bowl, blend well. Preheat oven to 400F.

2. Spring main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at cavity end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat.

3. Place chicken on rack in large roasting pan; tie legs truss securely to hold shape. Scatter mirepoix around chicken. Brush chicken with 2 tablespoons herb butter; sprinkle with salt and pepper.

4. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, and vegetables with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes.

5. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thicket part of thigh registers 165F, about 30 minutes longer.

6. Drain excess juices into roasting pan and transfer chickens to platter; surround with onions and garlic. Tent with foil.

7. Discard excess fat, leaving approximately 2 tablespoons in the pan. Set roasting pan over medium-high heat, add wine bring to simmer and reduce scraping up browned bits. Lightly singer the pan with flour to form a paste or roux. Add the stock and bring to a simmer, reduce to a nappe consistency where it will lightly coat the back of a spoon. Be sure that sauce does not get thick, you may need to adjust the consistency with more stock. Strain the sauce into a saucepan and keep warm. Season with salt and pepper.

8. Chicken must be carved for service. Serve chicken with sauce.