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Receta Roast Chicken With Champagne Herb Sauce

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Raciónes: 4

Ingredientes

Cost per serving $2.61 view details

Direcciones

  1. Throw away excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tbsp. of the softened butter. Mix another 1 Tbsp. of butter with 2 tsp. of chives. Put mix 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 in 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 which juices are clear.
  2. Transfer and keep hot. Prepare sauteed mushrooms: Heat remaining 1 1/2 Tbsp. butter. Add in mushrooms, salt and pepper. Saute/fry over medium heat, tossing lightly and often, about 3 min till lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with 3/4 c. champagne. Reduce to about 1/4 c.. Strain into a saute/fry pan. Add in remaining 3/4 c. champagne, the stock and the shallot. Continue boiling, stirring often till well favored and reduced to about 3/4 c..
  3. Add in the cream and boil till the sauce is thick sufficient to coat a sppon. To finish the sauce, stir in cool butter one piece at a time. Add in chives and parsley and taste for seasoning. Serve sauce separately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 402g
Recipe makes 4 servings
Calories 865  
Calories from Fat 631 73%
Total Fat 70.72g 88%
Saturated Fat 30.52g 122%
Trans Fat 0.0g  
Cholesterol 290mg 97%
Sodium 424mg 18%
Potassium 677mg 19%
Total Carbs 2.18g 1%
Dietary Fiber 0.6g 2%
Sugars 0.64g 0%
Protein 52.28g 84%
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