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

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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