Roast Chicken With Cracked Peppercorn Sauce Recipes

Steps:

• 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, shallots and garlic.
• Cover the roasting pan, and bake for 1 hour and 20 minutes 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.
• Carve chicken, and serve with sauce.

Steps:

• Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
• Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
• Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.

Steps:

• In a large bowl, combine the salt, oyster sauce, soy sauce, and honey and mix well to make a marinade. Pat the chicken dry with paper towels and put it in the marinade bowl. Rub the marinade on the chicken, going into every nook and cranny, inside and outside, and over and under the skin. Transfer the chicken to a gallon-size resealable plastic bag. Scrape every bit of the marinade into the bag, too. Seal the bag, and place it in the back of the refrigerator, where it is coldest, for 12 to 24 hours, flipping the bag a few times to make sure the marinade gets to every part of the bird.
• When you are about to roast the chicken, take it out of the refrigerator and let it come to room temperature. Position an oven rack at the very bottom of the oven, then preheat the oven to 400°F.
• In a mortar or small chopper, grind together the garlic, cilantro roots, and peppercorns to a smooth paste. Rub the paste all over the chicken the same way you did the marinade. Tuck the wings behind the bird's back and tie the legs together at the ankles with kitchen string. Rub the outside of the chicken with the oil. Place the chicken on its side in a shallow baking pan (preferably fitted with a rack).
• Roast the chicken for 30 minutes. Turn down the temperature to 375°F, turn the chicken onto its other side, and continue to roast until the juices run clear when you pierce the inside of a thigh with the tip of a knife, 20 to 30 minutes longer. (If some parts of the chicken brown too soon during the baking, you can cover it loosely with an aluminum-foil tent.)
• Let the chicken rest in the pan for 30 minutes (no less than that) before separating into bone-in breast quarters, thighs, and drumsticks. Serve with sweet chile sauce and rice.