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Ingredientes
- 6 tbsp. butter (divided)
- 1/4 c. blue cheese
- 1 teaspoon dry mustard
- Chives and tarragon (minced) to taste
- 1 (3 1/2 - 4 lb.) whole fryer chicken
- Salt, freshly grnd black pepper (to taste)
- 1 carrot (finely diced)
- 1 onion (finely diced)
- 3 garlic cloves (finely diced)
- 1 celery rib (finely diced)
- Rosemary and thyme (minced) to taste
- 2 tbsp. white wine
- 1 c. heavy cream
Direcciones
- Preheat the oven to 375 degrees.
- Blend together 4 Tbsp. butter, blue cheese, dry mustard, chives and tarragon. Loosen the skin on the breast of the chicken by gently running your fingers underneath it. Push the blue cheese mix between the skin and the meat. Fold the wing tips under the bird and truss. Season the outer skin with salt and pepper.
- Place 1 Tbsp. butter in a roasting pan. Place pan in warm oven to heat the butter. Add in the chicken and roast 10 to 15 min, turning the bird in the butter from time to time to brown proportionately on all sides.
- Add in carrot, onion, garlic, celery, rosemary and thyme, and continue roasting 20 to 30 min more. Moisten the bird with pan juices from time to time during the roasting.
- In a small saucepan, heat remaining Tbsp. butter. Add in wine and cream and simmer. Strain the pan juices and add in to the cream sauce; continue simmering till the sauce reduces to the desired consistency. Strain and adjust seasonings. Serve the sauce on the side with the roast chicken. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 222 | 71% |
| Total Fat 24.83g | 31% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 162mg | 7% |
| Potassium 241mg | 7% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 19.03g | 30% |
