I enjoyed the flavors of sdebrango's (from FOOD52) turkey so much that I decided to adapt it to my slow roasted chicken recipe. Her compound butter is so fragrant yet subtle and fills the house with "home cooking". Here's what I did:
For the compound butter:
6 Tbl softened butter
2 sage leaves, minced
The leaves of 3 thyme sprigs
The zest of 1/2 a lemon
1 cloves crushed garlic
Thoroughly combine all ingredients and set aside
For the chicken:
1 4 to 5 pound whole chicken
6 cloves garlic, halved
The compound butter
Salt and pepper
Using your hands, push 4 tablespoons under the skin of the breast of the chicken, pushing it around to even it out.
Place the garlic cloves in the cavity of the chicken
Spread the remaining 2 tablespoons of the butter all over the chicken and then liberally season with salt and pepper.
Roast the chicken uncovered at 250F for three hours and then crank up the heat to 275 for 1 1/2 to 2 hours (depending on the size of your chicken) Let the chicken rest while you add a little chicken broth and flour to those pan drippings to make an excellent gravy!