7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl;
blend well. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F.
Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
Starting at neck 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.
Place chicken on rack in large roasting pan;
tie legs together loosely to hold shape. Scatter onions around chicken.
Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven.
Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter.
Roast chicken and vegetables 30 minutes.
Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables.
Continue to roast until chicken is golden and thermometer
inserted into thickest part of thigh registers 180°F, about 30 minutes longer.
Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer,
scraping up browned bits. Pour pan juices into large glass measuring cup.
Spoon off fat; discard fat. Pour juices into medium saucepan.
Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste.
Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened,
whisking occasionally, about 4 minutes. Season with salt and pepper.
Serve chicken with sauce.
Makes 4 servings.