Roast Chicken with Cracked Peppercorn Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Whole Chicken Recipes
Ingredients
- 1 (4 pound) whole chicken salt and pepper to taste 1 cup dry vermouth 4 shallots, chopped 1 clove garlic, minced 1 cup whipping cream, heated until steaming 1 tablespoon cracked black peppercorns
Nutrition Info
- 785.4 caloriescarbohydrate: 19.3 gcholesterol: 204.5 mgfat: 51.5 gfiber: 0.7 gprotein: 44.6 gsaturatedFat: 21.7 gservingSize: -sodium: 148.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Roast Chicken with Cracked Peppercorn Sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.