Fresh Basil Roasted Chicken

I watch a lot of TV cooking shows and they are always "lifting the hood" of the chicken and stuffing in some herbs so I thought I would give it a try.  First, I bought some fresh basil at the grocery store.



I also got a whole chicken, brought it home, took out the innards, rinsed it, and put it in a roasting pan on a rack.  Whew, that was a lot of action for one sentence. 

Then I lifted the skin off of the breast meat and placed some sprigs of the basil in it.  As much as I cook, I still don't like messing with raw meat but I was just glad that I didn't have to live like my great grandmother did when she had to go out to the chicken coop, select the chicken for dinner, kill it, pluck it, clean it, and then lift up the skin to stick in some herbs that she had also had grown in her garden. A true pioneer woman.


 

I put some melted butter on the outside along with some dried basil, salt, and pepper.  If you don't like looking at raw meat, you can skip this photo and go straight to the delicious roasted chicken in the last photo.




Here it is! Straight from the oven.  It was very elegant and had lots of flavor. This is about as pioneery as I get.  I'm sure that's not a word but who cares.  It's time to eat some chicken.

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