4 to 6 servings
½ cup butter, at room temperature
4-pound free-range chicken
salt and pepper
1 garlic clove, peeled and crushed
several sprigs of fresh thyme or tarragon, or mixture of the two
— From “Roast Chicken and Other Stories,” Simon Hopkinson
NUTRITIONAL INFORMATION PER SERVING:
Calories, 790.62; protein, 56.67 grams; carbohydrates, 2.19 grams; total fat, 60.96 grams; cholesterol, 267.51 milligrams; saturated fat, 22.77 grams; dietary fiber, 0.9 grams; sodium, 418.31 milligrams; sugar, 0.47 grams; vitamin A, 219.8 retinol equivalents; vitamin C, 19.09 milligrams; calcium, 50.68 milligrams; iron, 2.91 milligrams; alcohol, 0 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.