Ultimate Roasted Chicken with a Simple Butter Sauce (from Chefs Catalogue)

Don't let the notion of a butter sauce scare you away. A spoonful is
enough to enrich the chicken, and it's worth it. The sauce is a variation on
the classic French beurre blanc. It's a bit thinner and lighter, too.

1 cup CHEFS Garlic Brine Blend for Poultry
1 chicken, 4 to 5 pounds, rinsed inside and out with cold water
4 thyme sprigs
4 fresh rosemary sprigs
1/2 lemon
1/2 cup full-bodied white wine such as Viognier or Chardonnay
1/2 lb. (2 sticks) unsalted butter, just cold, cut into 16 pieces

In a large saucepan over high heat, bring 5 1/2 cups of water to a boil
Add the brine blend and boil 5 minutes. Remove from the heat and let cool to
room temperature. Transfer to the refrigerator and chill thoroughly, about 1
hour.
In a 2-gallon container, combine chilled brine with 8 cups of water. Add
chicken, cover the container with plastic wrap, and refrigerate for at
least 6 hours, up to overnight. Remove the chicken from the brine, rinse
thoroughly with cold water and pat dry.
Preheat oven to 475 F. Season the chicken inside and out with salt and
pepper. Put the thyme sprigs, rosemary sprigs and half lemon inside the
cavity. Place the chicken on a rack in a roasting pan. Roast, basting
occasionally if you like, until an instant-read thermometer inserted into the
thickest part of the thigh, away from the bone, registers 170 F, about 45
minutes to 1hour. Remove the chicken from the pan and let it rest for 10 to 15
minutes. Let the juices cool, too.
To make the sauce, strain the cooking juices into a measuring cup or bowl.
Place the roasting pan with the juices in it over high heat and pour in
the wine. Cook, stirring to scrape up any browned bits, 3 minutes. (This is
called deglazing.) Add the stock and continue to cook, 3 minutes more. Remove
the pan from the heat and whisk in 2 tablespoons of the butter, whisking until
the mixture looks creamy.
Return the pan to low heat and quickly whisk in the butter one piece at a
time, whisking each one in completely until adding the next. Do not let
the mixture boil. If it begins to boil around the edges of the pan, remove it
from the heat. When all the butter has been added, remove the pan from the
heat. Season to taste with salt and pepper. Serves 4.

To serve: Cut the chicken into 4 or 8 pieces and arrange them on a platter
or on individual plates. Spoon some of the sauce over each piece. Pass the
remaining sauce at the table.

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