Rosemary-Garlic Roast Chicken ~
~ adapted from Firehouse Food– Sheila Hunter, Chief’s Aide, Battalion 10 ~
Preheat oven to 400 degrees, begin to coarsely chop 4 garlic cloves.
Chop in 1 tablespoon fresh rosemary and 1 teaspoon kosher salt,
Continue chopping until finely minced.
Combine garlic-rosemary mixture with 6 tablespoons salted butter at room temperature. Apply under the skin of the chicken breasts, then the circumference of 2 whole fryers (4 lbs each). Season chickens inside cavities and outer portions with salt and pepper.
Place 2 cloves garlic in each cavity; tie legs with meat twine.
Baste with pan juices halfway through baking time and rotate the pan to cook meat evenly. Roast approximately 1 hour, until thighs register on a meat thermometer the temperature of 175 degrees.
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