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

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

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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