| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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>
A Message from our Provider:
“God will ultimately have HIS way, not yours!”