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Herbs DeProvence

A pleasant, lightly salted mixture of herbs that flourish in the south of France. Lavender, thyme, savory and others make up this aromatic seasoning. Often used on roasted meats and poultry, tomato dishes and stews.

Kosher item.

Size

	6 OZ JAR	$6.51
	2 LB TUB	$32.24

* Prices are subject to change without notice.

Roast Pheasant

2 Tbsp Unsalted butter
1 Onion - coarsely chopped
3 Celery stalk - coarsely chopped
2 Carrot - coarsely chopped
2 Bay Leaves, Whole
2 Tbsp Herbs DeProvence
3 Pheasants (2 to 2-1/2 lb)
4 Chicken wings
2 Chicken backs
1 c Unsalted butter at room temperature
1/4 c Madeira
1 qt Chicken broth
1 Tbsp Unsalted butter
1 Tbsp All purpose flour
Parsley
Preheat oven to 450 degrees.
Melt 2 Tbsp butter in large roasting pan. Stir in onion, celery, carrots, bay leaves and 1 Tbsp Herbs de Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast until well browned, turning frequently, about 40 minutes. Reduce oven temperature to 375 degrees.
Meanwhile, make herb butter by mixing 1 cup butter with 1 Tbsp Herbs de Provence. Pat pheasants dry inside and out. Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin. Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2 Tbsp herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mixture in roasting pan. Roast 15 minutes, basting frequently with pan juices. Turn on second side and roast for 15 minutes, basting frequently. Turn pheasants breast side up. Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes. Transfer pheasants to platter and discard string. Tent with foil.
Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes. Strain sauce and degrease. Melt 1 Tbsp butter in heavy small saucepan over low heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately.
Serving Size: 6

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