Thanksgiving Roasted Chicken
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Thanksgiving Roasted Chicken
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Thanksgiving Roasted Chicken

Preparation
25 MIN
Cooking
1 H 45 MIN
Marinating
24 H
Servings
6

Ingredients

Chicken

Cognac Sauce

Preparation

Chicken

  1. In a bowl, combine the salt and spices. Sprinkle the spice mixture over the chicken, emphasizing on the thighs and breast. Place in a baking dish. Cover with plastic wrap and refrigerate for 24 hours.
  2. With the rack in the middle position, preheat the oven to 400 °F (200 °C).
  3. In a bowl, combine the butter and mustard. Pat the chicken skin dry with paper towels. Coat the chicken with the butter mixture. Bake for 30 minutes. Reduce the oven temperature to 350 °F (180 °C). Bake for an additional 1 hour and 15 minutes or until a thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C).

Cognac Sauce

  1. Meanwhile, in a saucepan, soften the shallot and garlic in the butter. Add the flour and cook, stirring constantly, until the mixture begins to brown, about 2 minutes. Deglaze with the liquor. Add the mustard and broth. Bring to a boil. Simmer for about 45 minutes or until the sauce has reduced by half.
  2. Transfer the chicken to a platter and serve with the cognac sauce.

Note

The chicken is baked at 400 °F (200 °C) for the first 30 minutes, both to brown the chicken and so that it allows you to simultaneously bake an Apple-Cheddar Tart on the lowest rack of the oven.

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