Ingredients
* 1/4 cup (1/2 stick) butter, softened
* 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
* 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
* 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
* 4 teaspoons minced canned chipotle chiles in adobo
* 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
* 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
* 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
* 12 garlic cloves, peeled
* 1 cup (or more) low-salt chicken broth
* 1/4 cup dry white wine
* 8 warm corn tortillas
* 1 avocado, halved, pitted, peeled, thinly sliced
Description
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