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Herb Roasted Chicken & Cous Cous

Ingredients -1 whole chicken -4 oz whole butter, diced -1 sprig thyme, cut in half -1 sprig sage...


-1 whole chicken

-4 oz whole butter, diced

-1 sprig thyme, cut in half

-1 sprig sage, cut in half

-1 sprig rosemary, cut in half

-1/2 tablespoon salt

- 2 teaspoon black pepper

-1 teaspoon sugar

-3 cloves garlic, 2 sliced, 1 minced

-2 oz. butter

-1/2 tablespoon lemon juice

-1/2 tablespoon salt



  1. Loosen skin on chicken breasts. Place half of each sprig under skin on each side of the chicken breast. Split the 4 oz. of diced butter and place under skin on breasts. Mix together salt, sugar and pepper. Rub onto outside of chicken.

2. Slice around chicken drums. Cut two small holes in very outside of chicken breast skin and cross chicken legs, stuffing into chicken skin. This is a quick natural truss for the chicken.

3. Let sit overnight in fridge.

4. Preheat oven to 325 degrees. Let chicken sit at room temp until oven is heated. Place chicken onto a sheet pan with a rack and roast for 45-65 minutes until internal temperature reaches 165 degrees. Let chicken rest for 20 minutes before serving.


Brown Butter Cous Cous


-1 box, 10 oz. Cous Cous, plain

-2 1/2 cups Boiling Water

-1/2 teaspoon salt

-2 tablespoons Brown Butter, warm

-1/4 cup lemon juice



  1. Pour cous cous into a bowl. Pour in 1/2 the boiling water and stir until combined. Add salt. Cover and let sit for 1 minute

2. Using your hands, when cool enough, rub cous cous together so it does not get lumps. Do this for 2 minutes.


3. Add half the remaining water (about 1/2 cup) and let sit covered for 2 minutes.

4. Remove cover and rub together to fluff slightly and remove lumps.

5. Repeat with remaining water, then let sit covered for 1 minute.

6. Rub cous cous together to remove any lumps and fluff.

7. Pour brown butter and lemon juice into cous cous. Stir until combined. Season with salt and pepper to taste.

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