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Main Course
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Oven-Roasted Chicken With Roquefort Sauce
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Oven-Roasted Chicken With Roquefort Sauce
Category:
Main Course
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
182
Rating:
(
2.0
) by
2
users
Ingredients:
1 Broiler-fryer chicken, 3 to 3 1/2 pounds
1 tbsp Sweet butter, room temp.
1 tsp Salt
1/2 tsp Fresh ground pepper
1/2 cup Pluse 2T crumbled Roquefort (about 3 1/2 ounces)
1/2 cup Heavy cream
5 tbsp Sweet butter, melted
1/4 cup Cointreau or other orange- flavored liquer
Beurre manie
Instructions:
Preheat oven to 350F. 1. Rinse chicken with cold water; pat dry,
inside and out. Mix 1 tablespoon butter, salt and pepper; rub in
body cavity of chicken. Truss chicken. Place on rack in shallow
baking pan. 2. Mix cheese, cream, 5 tablespoons melted butter and the
Cointreau. Brush chicken lightly with some of the cheese mixture.
Roast chicken, basting with cheese mixture every 15 minutes, until
juices run clear when inner thigh is pierced and leg moves freely,
about 1 hour 15 minutes. 3. Transfer chicken to platter; remove
trussing; keep warm. Heat remaining basting mixture in small saucepan
over medium heat; whisk in bits of beurre manie (to make beurre
manie: mix 1 T room temperature sweet butter with 1 T flour until
well combined) and simmer until sauce is as thick as you like it.
Remove from heat. Spoon over chicken; serve immediately.
NOTE: To evenly brown chicken, roast one third of the time with
right side up, and a third with left side up and a third with breast
up.
Rate this recipe:
1
2
3
4
5
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Hits:
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Rating:
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