ROAST CHICKEN COGNAC

Roast Chicken Cognac image

Number Of Ingredients 11

Previous Next

1 broiler-fryer chicken (5 to 6 lb.)
1/4 cup butter melted
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1/2 cup chicken bouillon canned condensed
4 ounces cognac
2 cups whipped cream
1 teaspoon lemon juice
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

1. Preheat oven to 325°.2. Brush chicken with butter sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place chicken, breast-side up, on a rack in a roasting pan.3. Roast for 2 1/2 to 3 hours or until chicken is tender, basting every 15 minutes. Remove chicken cover and keep warm. Pour off pan drippings set aside.4. Pour water into roasting pan. Cook and stir over medium heat until thickened juices are melted. Pour through a fine strainer into a small saucepan. Over medium heat, cook for 5 to 7 minutes or until liquid is the consistency of molasses set glaze aside and keep warm.5. In a medium saucepan, mix pan drippings, bouillon and cognac. Over high heat, cook and stir until liquid is syrupy. Reduce heat to medium and add cream cook and stir until slightly thickened. Stir in lemon juice. Add additional salt and pepper as needed.6. To serve, pour some of the sauce onto a heated platter. Drizzle the meat glaze over the sauce in circles and cut through with a knife to make a design. Place chicken in center. Serve remaining sauce separately.

Nutrition Facts : Nutritional Facts Serves