Classic Roast Chicken with Herb Sauce & A Salad of Bitter Greens

Classic Roast Chicken with Herb Sauce & A Salad of Bitter Greens
Photo by Brian Hagiwara

Ingredients

  • 1 Tbs. minced shallot
  • 3 Tbs. rendered fat from the roast chicken (warm from the pan)
  • Sprigs of fresh herbs (parsley, chervil, tarragon)
  • 2 heaping Tbs. chopped mixed fresh herbs (parsley, chervil, chives, tarragon)
  • About 3-½ cups homemade or low-salt chicken broth
  • 1 tsp. Dijon mustard
  • One 3- to 5-lb. roasting chicken
  • + 7 more ingredients
    • ¼ tsp. freshly ground black pepper
    • 2 to 3 Tbs. unsalted butter, softened
    • 1 Tbs. white-wine vinegar
    • 2 cups washed and dried mixed greens
    • 2 Tbs. heavy cream (optional)
    • ¼ cup cognac or brandy
    • ½ tsp. koshersalt

Heat the oven to 450°F. Remove the giblets from the chicken's cavity (save for a stock if you like -- but don't include the liver, which would make the stock bitter). Pull any loose fat from around the opening. Rinse the bird inside and out and pat dry. Rub the chicken all over with the softened ...

View full recipe at Fine Cooking

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