Thanksgiving Roasted Chicken
Thanksgiving Roasted Chicken
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Thanksgiving Roasted Chicken

25 MIN
1 H 45 MIN
24 H



Cognac Sauce



  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.


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.

Good with...


  1. I made the Cognac sauce only at Easter 2018. Very good! It is important to reduce the sauce for at least an hour, if not more, to concentrate the flavour. It is easy to do, and I would make this again.

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