Herb Roast Chicken | America's Test Kitchen

Ingredients

• 1 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 garlic cloves , minced
• Salt and pepper
• 2 tablespoons olive oil
• 2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
• 1 cup plus 2 tablespoons water
• 2 teaspoons cornstarch
• 1 1/4 cups low-sodium chicken broth
• 1/4 cup white wine
• 2 tablespoons unsalted butter , chilled