Rating: 4 stars 4.1
26 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0

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.

Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

785 calories; protein 44.6g; carbohydrates 19.3g; fat 51.5g; cholesterol 204.5mg; sodium 148.4mg. Full Nutrition
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