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Chicken with Pot Butter

Get baked by cooking your chicken in weed butter.
Photo by Farideh Sadeghin

"The jus that accumulates in the pan can (and should) be drizzled over the dish."

Servings: 4

Prep: 10 minutes

Total: 80 minutes


1 1350-1500 g chicken, whole

90 g pot butter

400 g carrots, diced

400 g red onion, diced

400 g cremini mushrooms, quartered

400 g celery, diced

15 ml olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1 sprig rosemary

10 sprigs thyme


1. Heat the oven to 400 F and let the butter warm up so that it's spreadable.

2. Take a tablespoon and, with the rounded side up, run it underneath the skin of the chicken so it loosens from the flesh. Take care not to tear the skin. The goal is to make room for the butter along the breast and legs. Once the skin is loosened, take the butter and with your fingers or the spoon, spread it evenly under the skin. Season the chicken liberally with salt and pepper, then truss it for even roasting.

3. Toss the carrots, red onion, mushrooms, and celery along with rosemary and thyme together in a roasting pan. Season everything with salt and pepper, drizzle with olive oil, and lay the chicken breast side up on top of the vegetables. Place the pan in the oven and roast for 15 minutes. Turn the temperature down to 325 F and slow roast for another 20-30 minutes, or until the chicken reaches an internal temperature of 160 F. Remove the chicken from the oven and allow it to rest for 15 minutes. Serve with pain perdu and vegetables.

From How-To: Sous Vide Pot Butter