2 tbsp. butter
2 small crushed garlic cloves
1/4 cup butter, chilled
2 whole green onions, very thinly sliced
3 1/2 lb. chicken

Makes 4 Servings

Recipe from Chatelaine Cook Book
 

Prepare the garlic butter by placing 2 tbsp. butter and the garlic in a small frying pan.  Sauté over low heat for 5 min.  Do not let it brown.  Then, pour it into a bowl.  Add 1/4 cup cold butter and work it in with a fork until blended.  Stir in the green onions.  

Preheat oven to 375 degrees.  To stuff the garlic butter under the chicken skin, begin with the breast side up.  Fold the wings under the back of chicken.  To loosen the skin from the flesh, start at the neck cavity and carefully push you fingertips between the skin and the breast meat.  Move your fingertips to the thighs and loosen the skin.

Then, take about a tbsp. of the garlic butter and stuff it between the skin and the meat, pushing it right to the thighs.  Distribute as much as possible over the thigh area.  Repeat with the other thigh.  Then, cover the breast area close to the thighs.  Continue until all the garlic butter is used and the entire breast and most of the thigh area is covered.  Gently press on top of the chicken skin to evenly distribute the mixture.  Skewer or sew the chicken cavity close and tie the legs together.

Place the chicken breast side up on rack in open roasting pan.  Brush the skin with a little butter.  Roast, uncovered, in the center of the oven for 1 1/4 hours or until a drumstick moves easily.  Baste frequently with the pan juices.

Note:
Garlic butter tucked under the skin seeps into the flesh of the chicken.