Hello! My name is Shannon Overmiller, executive Chef at The Majestic in Old Town Alexandria.

Today, I’m demonstrating for you roasted chicken and one of the parts to insure the moist, self basting element of roasted chicken is to insert fat either on top or beneath the skin of the chicken. Also, it helps to roast the chicken on the bone.

Today, we have halved chickens which have been brined, which also insures the moisture of the chicken. And we’re going to insert underneath the skin of the breast, and the thigh, and the leg, herb butter.

Herb butter is a very simple process. Simply all you need is a mixer. You can do this by hand or you can do it with a mixer. My, or your herbs of choice, chives, parsley, whatever you like. For myself today, with this chicken, I will be doing a little bit of fresh rosemary and sage, and a touch of thyme, garlic, minced, the juice of one lemon, a pinch of cayenne, salt and black pepper to taste.

Always be mindful when using a knife, to keep your fingers curled in. You want to chop your herbs up very finely. So, simply put into the mixing bowl. You put in your herbs, a little thyme, get about two. This is a ¼ pound of butter, so I’m putting in approximately a tablespoon and a half. Softened but not melting, it’s the best way I can describe it. About a tablespoon of garlic, teaspoon or tablespoon, all in your preference, a pinch of cayenne and the juice of a lemon. As usual, salt and black pepper, always freshly ground.

Kosher salt, you’re using unsalted butter. Using the paddle attachment, paddle on high, medium high until everything is incorporated into one. Just store this, you can either make medallions, roll them in wax paper, or you can just put it in a pork container and scoop out as you need. Since I’ll be inserting the chicken with the butter, I’m just going to leave it in this form and go ahead and insert it with my hands. And that is your garlic herb butter. Very simple but the immense difference that it makes, you really, really want to use this stuff.

Now your chicken which has been brined, before roasting, you want to preheat your oven to 3750, you take your chicken. Underneath the skin, at the point of the breast, insert the herb butter. This is not only flavor but insures moisture. And at the thigh, this creates a self basting method. Always wash your hands when using poultry.

Now, your chicken is ready to be roasted. The only other stuff that you want to do is to brush your chicken with canola oil because the canola oil is what ensures crisp skin. You don’t really want to use olive oil or butter fat, because it’ll burn it before it crisps it. So, I like to just take my canola oil, put a little bit of that on there, season with salt on both sides, generous. Now the chicken is ready to be roasted.