Poulet Fine Champagne


1 roasting chicken (about 3-1/2 pounds), trussed
Salt and pepper
1/2 cup butter, softened
Fine Champagne Sauce (recipe follows)


Sprinkle chicken with salt and pepper and tub all over with the softened butter. Place on its side in aw roasting pan and roast in a preheated 400 degrees F oven for 15 minutes, basting occasionally. Turn on the other side and roast another 15 minutes. Turn breast side up and roast 15-20 minutes longer, still basting. Remove the trussing string, place chicken on a platter, and keep warm. Pour off the fat that has accumulated in the roasting pan. Deglaze the pan with 1 cup of water. Melt all the solidified juices and pour into a saucepan through a fine strainer. Allow the liquid to reduce until it is as thick as jam. This is a meat glaze. Keep warm while you make the sauce.

Fine Champagne Sauce


Serves 4-6.

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