Cook The Book: Roasted Chicken With Tomato Butter

Put the anchovies, thyme, and sherry into a saucepan and bring to a simmer over medium-high heat. Gently simmer for 15 minutes. Strain, discard the solids, and return the sherry to the pan. Bring to a boil and cook until the sherry has reduced to 1/4 cup.
Whisk in the tomato paste, then add the butter one piece at a time, whisking
continuously, until all the butter has been used and the sauce is smooth. Keep warm over a pot of simmering water, or cool and refrigerate.
Preheat the oven to 400u0b0. Wipe the chicken dry with paper towels. Put the chicken on a rack in a roasting pan. Rub with salt and pepper. Roast until the juices run clear when you pierce the thigh with a sharp knife, 45 to 60 minutes. Remove from oven, and allow chicken to rest for about 15 minutes. Cut the chicken into pieces, arrange on a platter, and spoon or slather with lots of tomato butter. Garnish with parsley and rosemary.
To make Tomato Butter Sauce, follow the Tomato Butter recipe to the point when you have reduced the sherry. Whisk 2 egg yolks and 1tablespoon water together in a bowl. Whisk the yolks and tomato paste into sherry. Cook over low heat, whisking continuously so the yolks don't "scramble". Add butter 1 piece at a time, whisking until it has melted before adding the next. If the sauce separates, remove from heat and whisk in another piece of cold butter. It should come back together. Return to heat and continue whisking in butter a piece at a time.