One word: DINNER.
1 3-5 pound whole chicken (wish bone removed)
1/2 cup olive oil
3 cloves garlic (peeled)
1 lemon (halved)
3 sprigs sage
1/4 cup white wine
2 cups chicken stock
1 tablespoon Clinton’s compound butter
kosher salt and freshly ground black pepper (to taste)
For the Chicken: Preheat the oven to 500ºF.
Cover the outside of the chicken with olive oil. Season the inside and outside of the chicken generously with salt and pepper. Stuff the inside of the chicken with garlic, sage and lemon. Truss the legs of the chicken with butcher’s twine. Place the chicken in a large saute pan and roast in the oven for 45 minutes to 1 hour, until chicken registers at 160ºF with a meat thermometer.
Remove the chicken to a cutting board to rest for 10 minutes.
For the Pan Sauce: Heat the saute pan on the stove top over medium-high heat. Deglaze with white wine and add the chicken stock. Bring to a gentle boil and simmer for 5 minutes. Whisk in the compound butter and season to taste with salt and pepper.
Tip: For extra crispy skin, leave the chicken uncovered on a sheet tray lined with paper towels up to 48 hours!