Ingredients

6 tablespoons unsalted butter, at room temperature
2 tablespoons plus 1 teaspoon chopped fresh soft herbs, such as tarragon, chives, and parsley
2 teaspoons Essence, recipe follows
1 teaspoon minced garlic, plus 1 whole clove, smashed
1 1/2 teaspoons salt
1/4 plus 1/8 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1 (3 to 4 pound) chicken
1 onion, thickly sliced
1 rib celery, cut into 1/2-inch pieces on the diagonal
1 carrot, cut into 1/2-inch dice
1 bay leaf
2 cups chicken broth
2 tablespoons all-purpose flour

1/2 cup dry white wine

Directions

Preheat the oven to 425 degrees F.

In a small bowl, combine the butter, 2 tablespoons of the herbs, 1 teaspoon of the Essence, minced garlic, 1/2
teaspoon of the salt, 1/8 teaspoon of the pepper, and lemon juice and stir to blend well. Gently loosen the
skin covering the breast of the chicken on both sides and, working carefully, divide 4 tablespoons of the
butter evenly between the skin and the flesh on the 2 sides of the breast, spreading it evenly over the breast
halves. Rub the remaining butter evenly over the outside of the chicken, and season the chicken well inside
and out with remaining teaspoon of salt, remaining 1/4 teaspoon of the pepper, and remaining teaspoon of
Essence. Set aside.

Add the onion, celery, carrot, bay leaf, and whole smashed garlic clove to a shallow roasting pan and place
the chicken on top of the vegetable pieces. Add 1 cup of the chicken broth and 1 cup of water to the roasting
pan. Place in the oven and bake until golden brown, about 30 minutes. Reduce the heat to 375 degrees F and
continue to bake until an instant-read thermometer inserted into the deep portion of the thigh registers 160
degrees F, about 15 minutes longer.

Remove the chicken from the oven and transfer to a platter, loosely covered, while you make the sauce.

Pour the accumulated pan drippings and vegetables into a heatproof bowl. Discard bay leaf. Using a spoon,

carefully skim off as much fat from the drippings as possible. Reserve 2 tablespoons of the rendered chicken
fat and discard the remaining fat or reserve for another purpose. In a small bowl, add the flour to the fat
and stir until mixture forms a smooth paste. Set aside. Place the roasting pan over a burner on the stovetop
and add the wine. Cook until reduced by about half, stirring to release any browned bits from the bottom or
sides of the roasting pan. Add the remaining chicken broth and the skimmed drippings (with vegetables) and
bring to a boil. Little by little, whisk the flour mixture into the hot liquid in the roasting pan, and cook
until sauce thickens and any floury taste is gone, about 10 minutes. Add the remaining teaspoon of chopped
fresh herbs, taste, and reseason if necessary. Strain through a fine mesh sieve if desired, or serve the sauce
as is. Carve the chicken into serving pieces and serve with the hot
gravy.

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.