Roast Chicken With Cracked Peppercorn Sauce |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From Ingredients:
1 (4 lb) whole chickens |
1 cup dry vermouth |
4 shallots, chopped |
1 garlic clove, minced |
1 cup whipping cream, heated until steaming |
1 tablespoon black peppercorns, cracked |
Directions:
1. Preheat the oven to 350 degrees F.
2. Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
3. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
4. 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.
5. Carve chicken, and serve with sauce.
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