Cooking Recipe Oven-Roasted Chicken With Roquefort Sauce
Recipe Ingredients
Directions
Preheat oven to 350F. 1. Rinse chicken with cold water; pat dry,
inside and out. Mix 1 tablespoon butter, salt and pepper; rub in
body cavity of chicken. Truss chicken. Place on rack in shallow
baking pan. 2. Mix cheese, cream, 5 tablespoons melted butter and the
Cointreau. Brush chicken lightly with some of the cheese mixture.
Roast chicken, basting with cheese mixture every 15 minutes, until
juices run clear when inner thigh is pierced and leg moves freely,
about 1 hour 15 minutes. 3. Transfer chicken to platter; remove
trussing; keep warm. Heat remaining basting mixture in small
saucepan over medium heat; whisk in bits of beurre manie (to make
beurre manie: mix 1 T room temperature sweet butter with 1 T flour
until well combined) and simmer until sauce is as thick as you like
it. Remove from heat. Spoon over chicken; serve immediately.
NOTE: To evenly brown chicken, roast one third of the time with
right side up, and a third with left side up and a third with breast
up.