Fresh peaches are the secret Deliciously ...

This recipe for roast chicken is easy to do with a fishing compound butter with sage and thyme. The peach butter under the skin not only increases taste, but also keeps the meat tender and juicy breast. If you have it a little long in the tooth, which is a great way to use any fishing. Make sure the rest of the chicken before cutting and serving can be absorb the delicious fruit juice.

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Total time: 2 hours

Yield: 4-6 servings

Ingredients:

• 1 (4-5 lb) whole chicken
• .
• 2 medium peaches (or nectarines), mature (divided use)
• 2 tablespoons butter, at room temperature
• A quarter teaspoon rubbed sage
• 4.1 tsp dried thyme
• .
• Spice Mix:
• Sweet paprika 2 tablespoons coffee Hungary
• 1 teaspoon kosher salt
• Half teaspoon rubbed sage
• Half teaspoon dried thyme leaves
• Half a teaspoon of onion powder
• A quarter teaspoon of garlic powder
• A quarter teaspoon of black pepper

Preparation:

Preheat oven to 375 F. Line a shallow baking pan with foil. Place a V-shaped torrefaction

Wash and drain chicken. Pat dry with paper towels. Run your fingers under the skin of the breast meat and thigh to loosen the skin.

Peel the ripe peach and remove the flesh from the pit. Use a fork to mash the flesh of ripe peach, butter, sage, thyme and mix. Use your fingers to evenly press the peach butter under the skin on the legs and chest. Cut cut the flesh from the pit of the remaining fish and in pieces. Place the chopped peaches in chicken cavity and tie the legs together.

Combine paprika, salt, sage, thyme, onion powder, garlic powder and pepper to the spice mixture. Spreading evenly over the outer surface of the poultry.

Place fill on the V-rack in prepared pan the chicken, breast side up. Bake for about 1-1 / 2 hours or until juices run clear when pushed between the breast and thigh. The internal temperature in the thickest part of the meat, not touching bone Read 165 F. from the oven and cover with foil. Let stand for 20 minutes to allow the juices to be absorbed before cutting to serve.

Yield: 4-6 servings
_{Licensed Peach Butter Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, About.com around, Inc.}