ROAST CHICKEN WITH CRACKED PEPPERCORN SAUCE

Roast Chicken with Cracked Peppercorn Sauce image

A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket.

Provided by Denise

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

Ingredients

1 (4 pound) whole chicken
salt and pepper to taste
1 cup dry vermouth
4 shallots, chopped
1 clove garlic, minced
1 cup whipping cream, heated until steaming
1 tablespoon cracked black peppercorns

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
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. Carve chicken, and serve with sauce.

Nutrition Facts : Calories 785.4 calories, Carbohydrate 19.3 g, Cholesterol 204.5 mg, Fat 51.5 g, Fiber 0.7 g, Protein 44.6 g, SaturatedFat 21.7 g, Sodium 148.4 mg, Sugar 6.3 g