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 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)
  • 1 tsp. Dijon mustard
  • 1 Tbs. white-wine vinegar
  • + 7 more ingredients
    • 2 cups washed and dried mixed greens
    • Sprigs of fresh herbs (parsley, chervil, tarragon)
    • About 3-½ cups homemade or low-salt chicken broth
    • 2 Tbs. heavy cream (optional)
    • 1 Tbs. minced shallot
    • ¼ tsp. freshly ground black pepper
    • 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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