Roasted Pecan Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHEESE SPREAD
3/4 cup: Pecans, chopped
2 ounce: Creamy Goat Cheese,
1 small: Clove Garlic, chopped
2 tbsp: Olive Oil,
1 1/2 tsp: Lemon Juice,
Pepper,
ROAST CHICKEN
3 1/2 lbs: Whole Broiler/Fryer Chicken,
1 medium: Onion, sliced
1: Lemon, sliced
2/3 cup: Dry White Wine,
2/3 cup: Chicken Broth,
GRAVY
2/3 cup: Chicken Broth,
1 tbsp: Cornstarch,
1 tbsp: Cold Water,
Directions:
Cheese Spread: In a food processor combine pecans, goat cheese,
garlic, olive oil, lemon juice and pepper to taste. Process utnil
mixture forms a paste. Roast Chicken: Preheat oven to 400=F8F.
Carefully loosen skin on chicen breast by gently working fingers
under the skin starting from both the neck and body cavity ends. Be
careful not to pierce or tear the skin. Spread cheese mixture in an
even layer in chicken breast underneath the skin. Pull skin back ove
cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon
slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400=F8F for
1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
registers 180=F8F. Baste occasionally with pan juices during baking.
If necessary, tent with foil toward end of cooking to prevent
overbrowning. Remove chicken from pan and keep warm. Strain pan
juices, discarding lemon and onion slices. Skim fat from pan juices.
Source from luhu.jp
garlic, olive oil, lemon juice and pepper to taste. Process utnil
mixture forms a paste. Roast Chicken: Preheat oven to 400=F8F.
Carefully loosen skin on chicen breast by gently working fingers
under the skin starting from both the neck and body cavity ends. Be
careful not to pierce or tear the skin. Spread cheese mixture in an
even layer in chicken breast underneath the skin. Pull skin back ove
cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon
slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400=F8F for
1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
registers 180=F8F. Baste occasionally with pan juices during baking.
If necessary, tent with foil toward end of cooking to prevent
overbrowning. Remove chicken from pan and keep warm. Strain pan
juices, discarding lemon and onion slices. Skim fat from pan juices.
Source from luhu.jp
Tags
Chicken