Free Recipe Roast Chicken W/champagne Herb Sauce
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Roast Chicken W/champagne Herb Sauce Recipe
3-1/2 lb Chicken
Salt and pepper
1-1/2 tb Soft butter
2 ts Chives, thinly sliced
4 oz Mushroom, thinly sliced
Champagne Herb Sauce
1-1/2 c Brut Champagne
3/4 c Chicken stock
1 md Shallot finely chopped
3/4 c Whipping cream
6 tb Cold butter,cut into 6
-pieces
1-1/2 tb Chives, thinly sliced
1-1/2 tb Parsley chopped
Roast Chicken W/champagne Herb Sauce Preparation
Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tablespoon of the softened butter. Mix another 1 Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and that juices are clear. Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 1/2 tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat, tossing lightly and often, about 3 minutes until lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with 3/4 cup champagne. Reduce to about 1/4 cup. Strain into a saute pan. Add remaining 3/4 cup champagne, the stock and the shallot. Continue boiling, stirring often until well favored and reduced to about 3/4 cup. Add the cream and boil until the sauce is thick enough to coat a sppon. To finish the sauce, stir in cold butter one piece at a time. Add chives and parsley and taste for seasoning. Serve sauce separately. Recipe By: Terry Pogue/tpogue@idsonline.com Posted to FOODWINE Digest 27 October 96 Date: Mon, 28 Oct 1996 13:43:26 +0100 From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Cooking Temperature:
Recipe Serves: 4
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