ROASTED CHICKEN WITH THE PEARS, SHALLOTS, AND WALNUTS

ROASTED CHICKEN WITH THE PEARS, SHALLOTS, AND WALNUTS image

Yield 6 people

Number Of Ingredients 17

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1 (4#) roasted chicken
2 garlic cloves, crushed
2 fresh sprigs rosemary
1 lemon, quartered
2 t chopped rosemary
1 t salt
1 t olive oil
6 shallot, quartered
3 firm pears, peeled quartered,cored, and cut into 8 wedges
1/2 chicken stock
1/4 c walnut halves
1/2 cu water
3 T champagne vinegar
2 T honey
1 T lemon juice
1 garlic clove, minced
2 t toasted walnut oil

Steps:

Preheat oven 425 F Place garlic cloves, rosemary sprigs, and lemon in cavity. Mix chopped rosemary, salt,and oil and rub under skin. Truss chicken and place into roasting pan. Bake at 425 F for 25 mins. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 min. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake additional 10 min until 165 F. Let stand 20 min. **Great Technique** Place sip lock bag into 2 c glass measuring cup. Add pan drippings and water, let sit 2 mins. ( fat will rise to the top) Carefully snip corner of bag, pour drippings into cup, stopping before fat. Return to roasting pan. Cook over med heat; add 1/4 t salt, vinegar, honey, juice, and minced garlic; cook until reduced to 1/2 c (about 4 min). Remove from heat, add walnut oil