Whole Roasted Chicken for Two | James Beard Foundation

Ingredients

• 3 slices white bread
• 1 yellow onion, sliced thinly
• 2 tablespoon cooking oil
• 1/4 pound slab bacon, cut into 1/4-inch thick pieces
• 2 cups chicken stock
• 1/4 teaspoon crushed chicken boullion
• 1/2 cup corn oil
• 1 teaspoon salt
• One 3-pound whole chicken
• 1/2 cup (1 stick) butter, soft
• 1/2 cup chopped parsley
• 1/4 cup chopped tarragon
• 1 tablespoon chopped chives
• 1 teaspoon thyme leaves
• 2 tablespoons plus 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 russet potatoes (about 1 pound), peeled and quartered
• 3 tablespoons plus 1 teaspoon salt
• 1 1/3 cup cream
• 1 cup (2 sticks) butter