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