Poulet Fine Champagne
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Yield: Serves 4-6.
"This is an easy dish--roasted chicken with a very special sauce. The sauce itself can be made ahead and reheated at serving time so that you have time to do other things while the chicken is roasting." --Stafford’s In the Field, Chocorua, New HampshireIngredients:
1 roasting chicken (about 3-1/2 pounds), trussedSalt and pepper
1/2 cup butter, softened
Fine Champagne Sauce (recipe follows)
Instructions:
Sprinkle chicken with salt and pepper and tub all over with the softened butter. Place on its side in aw roasting pan and roast in a preheated 400 degrees F oven for 15 minutes, basting occasionally. Turn on the other side and roast another 15 minutes. Turn breast side up and roast 15-20 minutes longer, still basting. Remove the trussing string, place chicken on a platter, and keep warm.Pour off the fat that has accumulated in the roasting pan. Deglaze the pan with 1 cup of water. Melt all the solidified juices and pour into a saucepan through a fine strainer. Allow the liquid to reduce until it is as thick as jam. This is a meat glaze. Keep warm while you make the sauce.
Fine Champagne Sauce
Ingredients:
2 cups chicken stock, homemade or canned1/2 cup diced onion
1/2 teaspoon whole black peppercorns
8 to 10 sprigs parsley, coarsely chopped
1/4 cup flour
3 tablespoons butter
3/4 cup champagne (or dry white wine)
1 cup heavy cream
1/4 cup good cognac
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