Roast Chicken with Cracked Peppercorn Sauce recipe

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Ingredients

1 (4 pound) whole chicken
salt and pepper to taste
1 cup dry vermouth
4 shallots, chopped
1 clove garlic, minced
1 cup whipping cream, heated until steaming
1 tablespoon cracked black peppercorns

Nutrition Info

785.4 calories
carbohydrate: 19.3 g
cholesterol: 204.5 mg
fat: 51.5 g
fiber: 0.7 g
protein: 44.6 g
saturatedFat: 21.7 g
servingSize: -
sodium: 148.4 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.

  2. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.

  3. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.

Recipe Yield

4 servings

Recipe Note

A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket.

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