This elegant dish features a whole roasted chicken basted in a rich mixture of Roquefort cheese, heavy cream, and Cointreau. The result is golden, crispy skin and juicy meat infused with savory and citrus notes. The accompanying sauce is velvety and sharp, balancing the richness of the poultry. Perfect for a special dinner or holiday gathering, this recipe combines traditional roasting techniques with a sophisticated sauce. It’s a reliable centerpiece that impresses guests while remaining approachable for home cooks. Serve with roasted vegetables or potatoes to soak up the delicious sauce.
Oven-Roasted Chicken With Roquefort Sauce
Description
This elegant dish features a whole roasted chicken basted in a rich mixture of Roquefort cheese, heavy cream, and Cointreau. The result is golden, crispy skin and juicy meat infused with savory and citrus notes. The accompanying sauce is velvety and sharp, balancing the richness of the poultry. Perfect for a special dinner or holiday gathering, this recipe combines traditional roasting techniques with a sophisticated sauce. It&# 226;ÂÂs a reliable centerpiece that impresses guests while remaining approachable for home cooks. Serve with roasted vegetables or potatoes to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 350ðF (177ðC).
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Rinse chicken with cold water and pat dry inside and out with paper towels.
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In a small bowl, mix 1 tablespoon of room temperature butter with salt and pepper.
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Rub the butter mixture inside the body cavity of the chicken.
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Truss the chicken to help it hold its shape during roasting.
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Place the chicken on a rack in a shallow baking pan.
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In a bowl, mix the crumbled Roquefort, heavy cream, 5 tablespoons of melted butter, and Cointreau.
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Brush the chicken lightly with some of the cheese mixture.
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Roast the chicken, basting with the remaining cheese mixture every 15 minutes.
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Continue roasting until the juices run clear when the inner thigh is pierced and the leg moves freely, about 1 hour 15 minutes.
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Transfer the chicken to a platter, remove the trussing, and keep warm.
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Pour the remaining basting mixture from the pan into a small saucepan.
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Heat the mixture over medium heat.
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Make beurre manie by mixing 1 tablespoon of room temperature butter with 1 tablespoon of flour until well combined.
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Whisk the beurre manie into the simmering sauce bits.
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Simmer the sauce, whisking constantly, until it reaches your desired thickness.
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Remove the sauce from heat.
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Spoon the sauce over the chicken and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To ensure even browning, roast the chicken in three stages: one-third of the time with the right side up, one-third with the left side up, and the final third with the breast up.
If you do not have Cointreau, you can substitute with Grand Marnier or orange juice mixed with a splash of triple sec.
Beurre manie is a simple thickening agent made of equal parts softened butter and flour. Whisking it into a hot liquid thickens the sauce without lumps if added gradually.
