Roast Chicken with Cracked Peppercorn Sauce

Roast Chicken with Cracked Peppercorn Sauce

by Ilan Dupuis 2 years ago
4.1 (9)
1 hour
785.4 kcal
19.3 g carbs
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Description

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.

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
Directions
  1. 1. 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.
  2. 2. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
  3. 3. 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
serving: 4 servings
calories: 785.4 kcal
carbohydrates: 19.3 g
protein: 44.6 g
saturated fat: 21.7 g
cholesterol: 204.5 mg
sodium: 148.4 mg
fiber: 0.7 g
sugar: 6.3 g