Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Champagne Roasted Chicken




Source of Recipe


Scott Justvig from The Corner Gourmet


Recipe Introduction


with Mustard Cream Sauce


List of Ingredients




1 whole chicken (for every 2 people)
1-2 cups champagne
Herbes de Provence
1 cup heavy cream
2 tablespoons whole grain mustard
Salt and pepper to taste

Recipe



Note: This works best with a chicken “beer roaster” from Cameron’s International – available at The Corner Gourmet

1. Fill the “beer-roaster” about 2/3 full of champagne.
2. Rub the outside of the chicken with Herbes de Provence and season with salt and pepper.
3. Place the chicken over the “beer roaster.”
4. Place chicken in a large roasting pan and put into a 500 degree pre-heated oven.
5. Immediately turn the heat down to 325 degrees and roast for about 15 minutes per pound of chicken. If cooking more than one chicken, increase cooking time by about 5 minutes per pound of the largest chicken. Should be about an hour and 15-20 minutes.
6. Remove the chicken from the “beer roaster” to let rest while making sauce.
7. Add the champagne from the “beer roaster” to the roasting pan and place the roasting pan over medium high heat.
8. Add the heavy cream and start to scrape up the brown bits from the bottom of the roasting pan. 9. When the cream and champagne mixture has been reduced by about one half, add the mustard and adjust the seasoning of the sauce with salt and pepper.
10. Slice the chicken and serve with the sauce drizzled over the top of each portion.