Yield: 4 servings 4 chicken halves 8 sprigs fresh thyme 8 sprigs fresh rosemary 2 white onions, chopped 3 carrots, chopped 3 celery stalks, chopped 4 cups chicken stock 1⁄2 lb. butter to taste, salt and pepper Place chicken, breast side up, in a covered steam table pan. Stuff equal amounts of thyme and rosemary into each cavity. Create a mirepoix by sautéing the onions, carrots and celery stalks in butter. Pour equal amounts of chicken stock and mirepoix into each cavity. Cook at 325°F in ...

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