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

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

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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