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Receta Roast Chicken With Champagne Herb Sauce
by Global Cookbook

Roast Chicken With Champagne Herb Sauce
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Ingredientes

  • 3 1/2 lb Chicken
  •     Salt and pepper
  • 1 1/2 Tbsp. Soft butter
  • 2 tsp Chives, thinly sliced
  • 4 ounce Mushroom, thinly sliced
  •     Champagne Herb Sauce
  • 1 1/2 c. Brut Champagne
  • 3/4 c. Chicken stock
  • 1 med Shallot finely minced
  • 3/4 c. Whipping cream
  • 6 Tbsp. Cool butter,cut into 6 pcs
  • 1 1/2 Tbsp. Chives, thinly sliced
  • 1 1/2 Tbsp. Parsley minced

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.