Easiest Way to Make Gauntlet Gray Sherwin Williams Peppercorn Exterior

Roast Chicken With Cracked Peppercorn Sauce

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Recipe Summary Roast Chicken With Cracked Peppercorn Sauce

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 | Gauntlet Gray Sherwin Williams Peppercorn Exterior

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

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.

Info | Gauntlet Gray Sherwin Williams Peppercorn Exterior

prep: 10 mins cook: 1 hr 20 mins total: 1 hr 30 mins Servings: 4 Yield: 4 servings

TAG : Roast Chicken With Cracked Peppercorn Sauce

Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,