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    Roast Chicken with Cracked Peppercorn Sa


    Source of Recipe


    Aunt Saunny

    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. Prep Time: approx. 10 Minutes. Cook Time: approx.1 Hour 20 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes 4 servings.

    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 cup cracked black peppercorns

    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.
 

 

 

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