Recipe - Roast Chicken Wchampagne Herb Sauce

3 One half pound Chicken
Salt and pepper
1 One half tablespoon Soft butter
2 teaspoon Chives, thinly cut or sliced up
4 ounce Mushroom, thinly cut or sliced up
Champagne Herb Sauce
1 One half cup Brut Champagne
Three fourths cup Chicken stock
1 md Shallot finely chopped
Three fourths cup Whipping cream
6 tablespoon Cold butter,cut into 6
pieces
1 One half tablespoon Chives, thinly cut or sliced up
1 One half tablespoon Parsley chopped

Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub
all over with one Tablespoon of the softened butter. Mix another 1
Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken
and rub it well. Set the chicken in a roasting pan and skewer the skin
underneath the legs to the body to keep shape of chicken. Add chicken neck
to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see
if done. Insert skewer into leg to see if tender and that juices are clear.
Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 1/2
tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat,
tossing lightly and often, about 3 minutes until lightly browned. Pour off
excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the
pan with Three fourths cup champagne. Reduce to about One fourth cup. Strain into a saute
pan. Add remaining Three fourths cup champagne, the stock and the shallot. Continue
boiling, stirring often until well favored and reduced to about Three fourths cup.
Add the cream and boil until the sauce is thick enough to coat a sppon. To
finish the sauce, stir in cold butter one piece at a time. Add chives and
parsley and taste for seasoning. Serve sauce separately.
Recipe By: Terry Pogue/tpogue@idsonline.com

Posted to FOODWINE Digest 27 October 96

Date: Mon, 28 Oct 1996 13:43:26 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM