Roast Chicken with Cream Sauce: The Best Roast Chicken with Cream Sauce Recipe from Cook'n

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	Roast Chicken with Cream Sauce

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   11 (4 pound) chicken, whole
   1 teaspoon salt
   1 teaspoon pepper
   1 cup dry vermouth
   1/3 cup chopped green onions
   2 cloves minced garlic
   1 cup warm whipping cream
   1 tablespoon cracked peppercorns

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Preheat the oven to 350 degrees F. Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, green onions and garlic. Cover the roasting pan, and bake for 1 1/2 hours 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. Serve chicken and sauce together.

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