Serves: 5
Total Calories: 501
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.
This Roast Chicken with Cream Sauce recipe is from the Cook'n and Roasting Cookbook. Download this Cookbook today.
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