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 Convotherm by Cleveland Oven. When desired internal temperature is reached (160°F), then remove fresh herbs and debone the chicken, if desired. Return chicken halves to steam table pan. Cook at 425°F until skin is completely browned.