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INGREDIENTS:2 Free-range chickens, (Belle & Evans), whole
3 lemons, halved
2 sprigs rosemary
3 sprigs thyme
3 Tbsp. parsley
3 Tbsp. chervil
2 sprigs tarragon
2 Tbsp. dill
½ cup garlic, minced
½ lb. butter
1 cup celery, diced
1 cup carrots, diced
1 cup onion, dicedDIRECTIONS:Mix all fresh herbs with butter in food processor until well blended. Place butter in pastry bag and keep at room temperature. Remove neck and innards of chicken, and wash cavity under running cold water. Pat dry, inside and out. Season cavity with salt and pepper and add chopped vegetables, lemons, and garlic. Truss chicken with butcher twine. Run fingers under skin of the breast and pipe herb butter under the skin. Continue with the thigh and leg, getting as much butter under the skin as possible. Roast in oven, 375°F for 1 hour and 25 minutes. Serve with roasted garlic and asparagus.SERVINGS:4 servingsFrom:From: Chef Tom Condron, Mimosa Grill, Charlotte, N.CPHOTO CREDIT:Photo Credit: MIMOSA GRILL