Name: Oven-Roasted Chicken with Roquefort Sauce
Ingredients: 1 Broiler-fryer chicken, 3 to 3 1/2 pounds; 1 tb Sweet butter, room temp.; 1 ts Salt; 1/2 ts Fresh ground pepper; 1/2 c Pluse 2T crumbled Roquefort (about 3 1/2 ounces); 1/2 c Heavy cream; 5 tb Sweet butter, melted; 1/4 c Cointreau or other orange- flavored liquer; Beurre manie

[P]ersons are generally very liberal of their invectives against the clergy, and think they justly blame the conduct of’ that minister who does not take heed to and watch over the flock, of which the Holy Ghost has made him overseer: but may not every governor of a family, be in a lower degree liable to the same censure, who takes no thought for those souls that are committed to his charge? For every house is as it were a little parish, every governor a priest, every family a flock; and if any of them perish through the governor’s neglect, their blood will God require at their hands.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main dish, Poultry, Sauces, Cheese	4	Servings

INGREDIENTS

1		Broiler-fryer chicken, 3 to 3 1/2 pounds
1	tb	Sweet butter, room temp.
1	ts	Salt
1/2	ts	Fresh ground pepper
1/2	c	Pluse 2T crumbled Roquefort (about 3 1/2 ounces)
1/2	c	Heavy cream
5	tb	Sweet butter, melted
1/4	c	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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