3 to 4 pound fryer chicken, giblets removed
4 Tablespoons butter
1 Tablespoon vegetable oil
2 teaspoons salt
1/2 teaspoon pepper
In a small saucepan, melt butter with oil, salt and pepper.
Rinse chicken and dry well with paper towels.
Place a bundt pan in a pie dish or other oven-safe dish. Put the chicken in the middle of the bundt pan.
Baste chicken with butter mixture.
Roast at 450* for 50 minutes to an hour, or until the internal temperature has reached 165*.
Let rest for at least 15 minutes before carving.
Carving the chicken: Place chicken on back, and pull the legs out until the joint snaps.
Remove the wings by pulling them away from the body.
Cut the breasts from the body by carving on either side of the back bone.
Pull pieces that were left behind to use in salads, soups, etc.
2 Tablespoons of fat drippings from the chicken
1 shallot, diced
1 clove, minced
1 cup chicken stock
Salt and pepper, as needed
2 Tablespoons butter
Saute shallot and garlic in fat for 10 minutes, or until soft.
Pour in stock, and let reduce by half.
Remove pan from heat, and stir in butter.
Serve over chicken.